Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium carrots, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 2 tbsp fresh lemon juice
- 4 cups low-sodium vegetable broth
- Fresh parsley, chopped (for garnish)
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and carrots until softened.
- Add minced garlic and cumin seeds; cook until fragrant, about 1 minute.
- Stir in rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for 20-30 minutes until lentils are tender.
- Mix in freshly squeezed lemon juice, salt, and pepper to taste.
- Garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg