Red Lentil Soup with Cloves
Warm, comforting, and brimming with earthy spices, this Red Lentil Soup with Cloves is a soul-soothing dish perfect for cozy nights or healthy meal prep. This vibrant soup combines tender red lentils, hearty carrots, and fragrant garlic with aromatic spices like ground cumin, coriander, and turmeric to create a bowlful of rich, satisfying flavor. The addition of whole cloves infuses the soup with a subtle, unexpected depth, making it truly special. Pureed to silky perfection, this nutritious vegan soup is easy to prepare in just 40 minutes and pairs wonderfully with a squeeze of bright lemon juice and a sprinkle of fresh parsley for garnish. Packed with plant-based protein and ready in one pot, this recipe is both wholesome and delicious—a must-try for fans of lentil soup!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 2 cloves garlic cloves, minced
- 3 pieces whole cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 5 cups vegetable broth
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 whole lemon, juiced (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the red lentils thoroughly in cold water until the water runs clear. Set them aside.
Heat olive oil in a large pot over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until translucent.
Stir in the diced carrot and cook for another 3-4 minutes, stirring occasionally.
Add the minced garlic and whole cloves. Cook for about 1 minute until fragrant.
Stir in the ground cumin, ground coriander, and turmeric powder. Cook for 30 seconds to toast the spices.
Add the rinsed red lentils to the pot and stir well.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes or until the lentils and carrots are tender.
Remove the whole cloves from the soup with a spoon or strainer.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Season the soup with salt and black pepper to taste.
If desired, stir in the juice of half a lemon for brightness.
Serve hot, garnished with fresh parsley if preferred.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 28.9 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
