Quick Lentil Soup with Red Lentils
A cozy, one-pot vegan wonder starring red lentils, aromatics, and warm spices. Fast, flavorful, and full of plant-based love.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Juice of ½ lemon
- Optional: pinch of chili flakes or paprika
Instructions
- Heat oil in your pan over medium heat. Toss in the diced onion.
- Sauté until soft and golden—pretend you’re sautéing away your stress.
- Add garlic, cumin, turmeric. Stir until aromatic and you feel wildly accomplished.
- Pour in red lentils, broth, and water. Stir like you’ve done this your whole life.
- Season with salt and pepper. Let it bubble, then reduce heat to low.
- Simmer uncovered for 20 minutes or until lentils fall apart like old gossip.
- Stir in lemon juice. Taste. Adjust. Praise yourself.
- Optional: Blend half the soup for that dreamy texture or leave it chunky and proud.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Folate: 34%
- Iron: 16%
- Vitamin A: 20%
- Magnesium: 22%
- Vitamin C: 15%
💡 Additional Notes/Tips
- Add coconut milk for creaminess if you're feeling fancy.
- Stir in kale or spinach at the end for bonus green goddess energy.
- Tastes even better the next day—just like revenge.
- Freezes beautifully, unlike your ex’s heart.