Ingredients
Scale
- 1 cup lentils
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cumin
- 2 tablespoons lemon juice
- Salt to taste
- Fresh parsley for garnish
Instructions
- Rinse lentils under cold water until clear; set aside.
- In a large pot, heat oil over medium heat. Sauté onions, garlic, carrot, and celery until soft (5–7 minutes).
- Add rinsed lentils, vegetable broth, bay leaf, and cumin to the pot. Bring to a boil.
- Reduce heat to low and simmer uncovered for 25–30 minutes until lentils are tender.
- Stir in lemon juice and season with salt. Remove bay leaf before serving.
- Garnish with fresh parsley and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg