Spiced Quick Lentil Soup
A hearty, flavor-packed lentil soup made with warm spices, fresh veggies, and a splash of sass. Vegan, one-pot, and deeply satisfying.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- 2 medium carrots diced
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
- Fresh parsley for garnish optional
Instructions
- Heat olive oil in a medium pot. Toss in chopped onion and cook until translucent and slightly sassy, about 3 minutes.
- Stir in garlic, cumin, paprika, turmeric, and cinnamon. Cook until fragrant, aka until your kitchen smells like it has its life together.
- Add carrots and red lentils. Stir everything together like you're making magic (because you are).
- Pour in the broth and water. Add salt and pepper. Stir. Simmer over medium heat for 25 minutes, uncovered.
- Once the lentils are tender and soup is thick, squeeze in lemon juice. Stir, taste, adjust seasoning like a pro.
- Garnish with parsley if you’re feeling fancy—or Instagram is watching.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 28%
- Folate: 36%
- Vitamin A: 60%
- Magnesium: 15%
- Vitamin C: 12%
💡 Additional Notes/Tips
- Add a pinch of chili flakes if you need a little spice therapy.
- Leftovers freeze beautifully—future you says thanks.
- Stir in spinach at the end if you're feeling green goddess vibes.
- Serve with flatbread, toast, or your favorite carb-y mood booster.
- Want it creamy? A splash of coconut milk won't hurt. Neither will a glass of wine.