Easy Red Lentil Soup

Prep time: 15min
Total time: 40min
Serves: 4
2 tbsp
olive oil
30 mL
2
carrots, finely diced
1
onion, finely diced
3
cloves garlic, minced
2 tsp
each ground cumin and turmeric
10 mL
1/2 tsp
each salt and pepper
2 mL
1/4 tsp
ground cayenne
1 mL
1 pkg
vegetable broth
900 mL
1 cup
dried red lentils
250 mL
1/4 cup
finely chopped fresh parsley, plus more for garnish
60 mL
3 tbsp
lemon juice
45 mL
Per serving (1/4 of the recipe)
calories
270
fat
7 g
saturated fat
1 g
carbs
39 g
sugar
7 g
protein
13 g
cholestrol
0 mg
fibre
5 g
sodium
860 mg

Directions

  1. Heat oil in large saucepan over medium heat. Cook carrots, onion and garlic until starting to soften, 3 to 5 min. Stir in cumin, turmeric, salt, pepper, and cayenne. Cook 1 min. until fragrant.

  2. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover and cook 20 to 25 min. until lentils are very tender.

  3. Stir in chopped parsley and lemon juice. Divide into bowls. Garnish with additional parsley before serving.

Tip

Substitute chicken stock for vegetable stock for non-vegetarian option, if desired.