Description
Lentil Soup with Cumin and Lemon is a hearty, aromatic dish that warms the soul. This easy recipe combines earthy lentils with zesty lemon and fragrant cumin for a delightful experience.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 2 tablespoons fresh lemon juice
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened.
- Stir in minced garlic and toasted cumin seeds for one minute.
- Add rinsed lentils and vegetable broth; bring to a boil and reduce to a simmer.
- Simmer for 25-30 minutes until lentils are tender.
- Remove from heat; stir in fresh lemon juice, salt, and pepper.
- Serve hot, garnished with herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Toasting cumin seeds before adding them enhances their flavor. Feel free to incorporate other vegetables like spinach or bell peppers for added nutrition. Store leftovers in an airtight container for up to five days or freeze portions for later enjoyment.