Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 cup dried lentils, rinsed
4 cups vegetable broth
1 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté for 3–4 minutes until soft and fragrant.
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Cook Veggies: Add carrots, celery, and zucchini. Cook for 5 minutes until they start to soften.
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Add Lentils and Broth: Stir in lentils, vegetable broth, cumin, turmeric, coriander, salt, and pepper.
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Simmer: Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
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Garnish and Serve: Top with chopped fresh cilantro and serve hot.
Notes
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Add Greens: Stir in spinach or kale in the last few minutes of cooking for added nutrients.
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Spicy Kick: Add red pepper flakes or a chopped chili for heat.
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Bright Finish: Add a squeeze of lemon juice before serving.
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Creamier Texture: Partially blend the soup with an immersion blender for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern-inspired
- Diet: Vegan
