Ingredients
Scale
- 1 cup lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 2 tablespoons lemon juice
- Salt to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water to remove any dirt.
- In a large pot over medium heat, add oil and sauté the onion, garlic, carrot, and celery until soft (about 5 minutes).
- Add rinsed lentils, vegetable broth, bay leaf, and cumin. Bring to a boil.
- Reduce heat and let simmer for about 25–30 minutes until lentils are tender.
- Stir in lemon juice and season with salt to taste.
- Remove the bay leaf before serving and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg