Servings: 4 servings
Calories: 250kcal
Equipment
- Pot
Ingredients
For the Soup
- 1 cup red lentils packed with protein and fiber
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons olive oil for sautéing
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth homemade or store-bought
For Seasoning
- salt to taste
- black pepper to taste
For Vegetables
- 1 cup diced tomatoes
- 1 medium carrot diced
- 1 medium bell pepper chopped
Instructions
Preparation
- Heat oil in a pot over medium heat.
- Sauté aromatics by adding chopped onion, minced garlic, and grated ginger until they soften and turn translucent.
- Add spices by stirring in turmeric, cumin, and coriander. Let them toast until fragrant.
- Combine ingredients by adding red lentils, vegetable broth, diced tomatoes, carrot, and bell pepper to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Season to taste with salt and black pepper.
- Serve hot with bread or rice.
Notes
Optional: Garnish with fresh cilantro or a squeeze of lemon for added freshness.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 40g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 500mg | Potassium: 800mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2000IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 3mg
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