Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable stock
- 2 cups carrots, peeled and cut into rounds
- 1 cup red lentils, thoroughly rinsed
- 1 can (14.5 ounces) diced tomatoes, with juice
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- Chopped fresh cilantro for garnish
Instructions
- Warm the olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Sprinkle in the ground cardamom, cumin, coriander, and cayenne pepper, mixing well and cooking for another minute.
- Pour in the vegetable stock, then add the carrot rounds, rinsed lentils, and diced tomatoes with their juices.
- Increase the heat to bring the mixture to a gentle boil.
- Once boiling, lower the heat to a simmer, cover the pot, and cook for about 25-30 minutes until lentils and carrots are tender.
- Use an immersion blender to puree the soup to your desired consistency, or transfer in batches to a standard blender.
- Season with salt and pepper to taste, and stir in the fresh lemon juice.
- Serve warm, garnished with chopped cilantro.
Notes
- For a richer flavor, consider adding a splash of coconut milk just before serving.
- Toss in a handful of spinach or kale during the last few minutes of cooking for added nutrition and vibrant color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: varies
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg