Red Lentil Soup

A warm and wholesome red lentil soup, rich with vegetables and subtle spices, served with soft pita bread for a comforting and nutritious meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.29/serving

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• healthy
• comfort food
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 1 carrot (medium, peeled, diced)
• 1 celery (diced)
• 2 clove garlic (minced)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground turmeric
• 1 cup red lentils (rinsed)
• 4 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 whole pita bread (warmed)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, diced carrot, and diced celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
2. Add minced garlic, ground cumin, and ground turmeric. Cook for 1 minute more until fragrant.
3. Stir in rinsed red lentils, vegetable broth, and undrained diced tomatoes. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and soup has thickened.
4. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. If the soup is too thick, add a splash of water or broth. Serve hot with warmed pita bread, garnished with fresh parsley if desired.

Notes

A squeeze of fresh lemon juice at the end brightens up the flavors.

Nutrition (per serving)

• Calories: 480
• Protein: 27.5 g
• Carbohydrates: 70.2 g
• Fat: 10.1 g
• Fiber: 20.5 g
• Sodium: 1200 mg
• Saturated Fat: 1.5 g
• Sugar: 7.5 g