Shorbet Ads Lentil Soup
Warm, comforting, and brimming with vibrant Middle Eastern flavors, Shorbet Ads Lentil Soup is a hearty dish that’s perfect for any season. Made with protein-packed red lentils, aromatic spices like cumin, turmeric, and cinnamon, and fresh vegetables, this wholesome soup is both nutritious and irresistibly fragrant. The addition of lemon juice gives it a bright, zesty finish, while an optional garnish of fresh cilantro or parsley adds a touch of herbal freshness. Ready in just 40 minutes, this simple yet flavorful recipe is ideal for busy weeknights or slow weekend lunches. Serve it with warm crusty bread or pita for a complete, soul-satisfying meal that will delight your taste buds. Perfect as a vegan and gluten-free option, this lentil soup is a must-try for lovers of healthy, one-pot wonders!
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, diced onion
- 1 medium, diced carrot
- 2 cloves, minced garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 5 cups vegetable broth or water
- 2 tablespoons lemon juice
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro or parsley
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, then set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, cumin powder, turmeric powder, and ground cinnamon. Cook for 1-2 minutes, allowing the spices to become aromatic.
Add the rinsed red lentils to the pot along with the vegetable broth or water. Stir well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes or until the lentils and carrots are tender.
Use an immersion blender to purée the soup directly in the pot for a smooth consistency. Alternatively, you can carefully transfer the soup in batches to a countertop blender and then return it to the pot.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley, if desired. Serve warm with crusty bread or pita on the side.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7111 mg | 309% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 19.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2286 mg | 49% | |
*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.
