Middle Eastern Lentil Soup
Red lentils, onions, and carrots make up the bulk of this soup that is flavored by lemon juice, turmeric, and cumin. You can top this soup with a lemon garlic yogurt sauce for even more flavor.
Servings: 4
Calories: 427kcal
Ingredients
For the Soup
- 1 medium onion
- 1 cup carrots chopped
- 1 tbsp olive oil
- 2 tsp cumin
- ½ tsp turmeric
- 1 ½ cups red lentils
- 2 cups water
- 4 cups vegetable broth
- 1 tbsp garlic
- 3 tbsp lemon juice
For the Yogurt
- ½ cup plain non fat Greek yogurt
- 1 tsp garlic minced
- Splash of lemon juice
- Water to thin
- 1 Roma tomato
Instructions
For the Soup
- Cut the onion and carrot into a small dice. Mince the garlic.
- Add 1 tbsp of oil to a large stock pot and sauté onion, carrot, and garlic for 3-5 minutes.
- Add in the turmeric and cumin. Stir.
- Add in the lentils, water, and broth. Bring to a boil, cover, and reduce heat to low to simmer for 15 minutes.
- Stir in lemon juice and season with salt and pepper to taste.
For the Yogurt
- Mix a splash of lemon and garlic into the yogurt. Top the soup with yogurt and tomato.
Nutrition
Calories: 427kcal | Carbohydrates: 69g | Protein: 27g | Fat: 4.8g