Ingredients and Weight:
- 2 cups brown lentils, rinsed and picked over
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 cups chicken broth or vegetable broth
- 1 lemon, juiced and zested
- 1 cup chopped fresh parsley, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot over medium heat, sauté the onion, garlic, carrots, and celery in a drizzle of olive oil until softened.
- Add the lentils, cumin, coriander, oregano, salt, and pepper. Cook for 1 minute, stirring frequently.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until the lentils are tender.
- Remove from heat and stir in the lemon juice and zest. Top with chopped parsley and serve.
Nutritional Information:
Per serving (1 cup):
- Calories: 230
- Carbohydrates: 34g
- Protein: 12g
- Fat: 7g
- Fiber: 10g
Dish Characteristics:
- Creamy and flavorful lentil soup
- Balanced with tangy lemon and fragrant herbs
- Suitable for a vegetarian or vegan diet
User Comments:
- "This soup is so comforting and delicious! The lemon and herbs give it a unique twist."
- "I love the creamy texture and the blend of spices. It's perfect for a cold winter day."
- "This soup is a great way to use up leftover lentils. It's easy to make and the flavor is amazing!"
Special Precautions and Tips:
- If using canned lentils, rinse and drain them well before using.
- You can add other vegetables to this soup, such as potatoes, zucchini, or tomatoes.
- Serve with a side of crusty bread or pita for dipping.
