Ingredients and Weight:
- 1 cup brown lentils (198g)
- 1 onion, chopped (130g)
- 2 carrots, chopped (160g)
- 2 celery stalks, chopped (120g)
- 2 cloves garlic, minced (6g)
- 6 cups chicken broth (1.4L)
- 1/2 cup lemon juice (120ml)
- 1 tablespoon ground cumin (10g)
- 1 tablespoon ground coriander (10g)
- 1 teaspoon dried oregano (3g)
- 1/2 teaspoon red pepper flakes (2.5g)
- 1/4 cup chopped fresh parsley (5g)
- Olive oil, for garnish
- Lemon slices, for garnish
Preparation Time:
15 minutes
Cooking Time:
30-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the garlic, cumin, coriander, oregano, and red pepper flakes and cook for 1 minute more.
- Add the lentils and chicken broth. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the lentils are tender.
- Stir in the lemon juice and parsley. Serve immediately, garnished with olive oil and lemon slices.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 6g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 10g
Dish Characteristics:
- Warm and comforting
- Savory and subtly tangy
- Vegetarian-friendly
- Easy to digest
User Comments:
- "This soup is amazing! It's so flavorful and satisfying."
- "I love the tangy lemon flavor. It's a great way to add some brightness to a cold day."
- "This soup is perfect for a quick and easy meal. I love that I can use ingredients that I already have on hand."
Special Precautions and Tips:
- If you don't have any lemon juice on hand, you can use 1 tablespoon of vinegar instead.
- For a thicker soup, you can puree a portion of the soup before serving.
- To make the soup dairy-free, omit the olive oil and use vegetable broth instead of chicken broth.
