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Hearty and filling lentil soup with cumin and carrots.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large pot over medium heat and sauté diced onions, carrots, and celery until softened, about 5 minutes
Add minced garlic, ground cumin, and ground coriander, stirring constantly for 1 minute until fragrant
Rinse the red lentils under cold water and add them to the pot along with vegetable broth and diced tomatoes
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until lentils are tender
Stir in fresh spinach, lemon juice, salt, and black pepper, cooking for another 2 minutes until spinach wilts
Taste and adjust seasonings as needed, adding more lemon juice or salt to preference
Serve hot, optionally garnished with fresh parsley and a drizzle of extra virgin olive oil
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