A bright, cozy soup made with red lentils, carrots and cumin.
Serves 4 · Prep 10 minutes · Cook 25 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup dry red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions
- Heat the oil in a saucepan over medium heat. Cook the onion and carrots for 6 minutes, stirring occasionally.
- Add the garlic and cumin and stir for 30 seconds. Add the lentils and broth and bring to a boil.
- Reduce to a simmer for 18 to 22 minutes, until the lentils and carrots are tender. Stir in the lemon juice and season to taste.
Estimated nutrition per serving
About 230 calories · 13 g protein · 36 g carbs · 8 g fiber · 4 g fat.
Nutrition is approximate and varies with ingredients and brands. USDA FoodData Central
