Description
A hearty and nutritious red lentil soup that is vegan-friendly and easy to prepare, perfect for a warm meal.
Ingredients
- 250 g red lentils
- 1 onion, finely diced
- 2 garlic cloves, crushed or finely chopped
- 2 carrots, diced into small cubes
- 1 liter vegetable broth
- 1 teaspoon cumin, freshly ground
- 1 teaspoon turmeric
- Pepper and salt to taste
- Cream alternative or coconut milk (optional)
- Fresh herbs (e.g., parsley or coriander) for garnish
Instructions
- Heat a large pot over medium heat and add one tablespoon of oil.
- Add the diced onion and sauté for about 3 minutes until soft.
- Add the crushed garlic and cook for another 30 seconds.
- Stir in the diced carrots and sauté altogether for about 5 minutes.
- Sprinkle cumin and turmeric over the veggies and mix well.
- Add the red lentils to the pot, then pour in the vegetable broth.
- Bring everything to a boil, then reduce the heat to low.
- Let it simmer for 20 minutes, stirring occasionally.
- Decide if you want to blend the soup or keep it chunky.
- Season with salt and pepper, and optionally stir in some plant-based cream or coconut milk.
- Serve the soup hot in bowls and garnish with fresh herbs.
Notes
Rinse the lentils before use. Adjust the consistency by adding more broth if needed. For added flavor, feel free to include other vegetables or spices.