Easy Red Lentil Soup

4
Easy
Soups

Characteristics

Without nuts Vegan Vegetarian High Fibre

Nutritional Facts Per Serving

270
Calories
13 g
Protein
39 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 7 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  860 mg
  • Carbs 39 g
    • fiber  5 g
    • Sugar  7 g
  • Protein 13 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tsp (10 mL) each ground cumin and turmeric
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 tsp (1 mL) ground cayenne
  • 1 pkg (900 mL) vegetable broth
  • 1 cup (250 mL) dried red lentils
  • 1/4 cup (60 mL) finely chopped fresh parsley, plus more for garnish
  • 3 tbsp (45 mL) lemon juice

Method

  1. Heat oil in large saucepan over medium heat. Cook carrots, onion and garlic until starting to soften, 3 to 5 min. Stir in cumin, turmeric, salt, pepper, and cayenne. Cook 1 min. until fragrant.
  2. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover and cook 20 to 25 min. until lentils are very tender.
  3. Stir in chopped parsley and lemon juice. Divide into bowls. Garnish with additional parsley before serving.
Tip:
Substitute chicken stock for vegetable stock for non-vegetarian option, if desired.

Related Recipes