Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup red lentils
- 4 cups vegetable broth
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Stir in garlic, carrots, turmeric, and cumin, cook for 2 minutes.
- Add lentils, vegetable broth, and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
You can add a squeeze of lemon for brightness or a dash of cayenne for extra spice. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg