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Spicy Lentil Soup

Vegan
High-Fiber
blog main image
Meal Slot:
Lunch
Prep Time:
15
minutes
Cook Time:
20
minutes
Calories:
280
Kcal
Protein:
18
g
Carbs:
40
g
Fat:
6
g
Cuisine:
Middle Eastern
Allergens:
Serves:
2
Description

Red lentils simmer in vegetable broth with sautéed onion, carrot, cumin, and chili flakes, finished with lemon—hearty, peppery, and naturally plant‑based.

Ingredients
  • 1 cup red lentils, rinsed
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 tsp ground cumin
  • 1/2 tsp chili flakes
  • 4 cups vegetable broth
  • 1 tbsp lemon juice
  • Salt & pepper
Directions
  1. Sauté onion, carrot, and garlic in olive oil 4–5 minutes.
  2. Stir in cumin and chili flakes; toast 30 seconds.
  3. Add rinsed lentils and vegetable broth; bring to a boil.
  4. Reduce to a gentle simmer; cook 15–20 minutes until lentils are tender.
  5. Finish with lemon juice; season to taste and serve.

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