Ingredients and Weight:
- Red lentils: 1 cup (198g)
- Vegetable broth: 6 cups (1.4L)
- Onion: 1 medium (140g), chopped
- Carrots: 2 medium (240g), chopped
- Celery: 2 stalks (120g), chopped
- Garlic: 3 cloves (5g), minced
- Ground cumin: 1 tbsp (6g)
- Ground coriander: 1 tsp (2g)
- Bay leaf: 1
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot over medium heat, sauté the onion, carrots, and celery in a drizzle of olive oil until softened.
- Add the garlic, cumin, and coriander and sauté for another minute until fragrant.
- Stir in the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the lentils are tender.
- Remove the bay leaf and season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 kcal
- Fat: 3g
- Protein: 14g
- Carbohydrates: 44g
- Dietary fiber: 14g
- Sodium: 500mg
Dish Characteristics:
- Rich, creamy texture with a satisfying bite from the lentils
- Balanced flavors of cumin and coriander
- Warm and comforting soup, perfect for a winter's day
User Comments:
- "This soup is delicious and incredibly satisfying. The flavors are amazing!" - Sarah
- "I love that it's vegan and so easy to make. I'll definitely make this again." - Brian
- "The soup is hearty and filling, yet still light and healthy. A perfect meal for a busy day." - Amanda
Special Precautions and Tips:
- If you don't have vegetable broth, you can use water with 1 vegetable bouillon cube dissolved in it.
- Add a splash of lemon juice to brighten the flavors.
- Serve the soup with crusty bread or a side of greens.
