Ingredients
Scale
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 1.5 cups red lentils, rinsed and drained
- 6 cups vegetable broth or water
- 1 can (14.5 ounces) diced tomatoes
- 2 carrots, diced
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and a pinch of salt. Cook for about 15-20 minutes until caramelized.
- Stir in minced garlic, ground cumin, and smoked paprika. Cook for another 1-2 minutes.
- Add diced carrots and cook for an additional 5 minutes.
- Incorporate rinsed lentils, vegetable broth, and diced tomatoes; bring to a boil.
- Reduce heat to low and simmer for about 20 minutes until lentils are tender.
- Blend if desired for a smoother texture or leave chunky.
- Season with salt, black pepper, and lemon juice to taste.
- Serve hot, garnished with fresh parsley or cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg