Description
A comforting, protein-rich lentil soup, spiced with warm Middle Eastern flavors. This hearty and nutritious dish is perfect for iftar during Ramadan or as a cozy meal any time of the year.
Ingredients
Units
Scale
- 1 cup red lentils, rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small carrot, diced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Juice of 1 lemon
- Fresh cilantro for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a pot over medium heat. Add onions, garlic, and carrots, sautéing until softened.
- Add Spices: Stir in cumin, turmeric, and paprika, cooking for 1 minute to release the flavors.
- Cook Lentils: Add lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25 minutes until lentils are soft.
- Blend: Use an immersion blender to blend until smooth (or leave it chunky for texture).
- Finish & Serve: Stir in lemon juice and serve hot, garnished with fresh cilantro.
Notes
- For a creamier texture, add a splash of coconut milk or blend completely.
- Serve with warm pita bread or crispy croutons for extra heartiness.
- Adjust spice levels to taste—add cayenne pepper for a spicy kick!
