Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables soften.
- Add the ground turmeric, cumin, and ginger. Stir for about a minute until fragrant.
- Pour in the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for about 25-30 minutes or until the lentils are tender.
- Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 250
- Fat: 5g
- Carbohydrates: 40g
- Protein: 12g