Ingredients
1 cup red lentils
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
1 tsp turmeric
1 tsp cumin
1 tsp coriander
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tbsp olive oil
Salt to taste
Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water until the water runs clear and set aside.
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft and translucent.
- Stir in garlic, ginger, turmeric, cumin, and coriander. Cook for 1 minute until fragrant.
- Add lentils, vegetable broth, and diced tomatoes.
- Bring to a boil, then reduce heat to low.
- Simmer for about 20 minutes, stirring occasionally, until lentils are tender.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
No soaking is required for red lentils.
Add coconut milk for a creamier texture.
Soup thickens as it cools.
Freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
