Lentil Soup (Small Portion — Watch Carbs, But Still Protein-Rich)

Instructions

1. 01

   Rinse the lentils: Place the red lentils in a fine-mesh strainer and rinse thoroughly under cold running water until the water runs clear.

2. 02

   Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot and cook for 4–5 minutes until softened. Add the minced garlic and cook for another minute.

3. 03

   Add the seasonings: Stir in the cumin and turmeric and cook for 30 seconds to release their aroma.

4. 04

   Add lentils and broth: Add the rinsed lentils to the pot and pour in the vegetable broth. Stir well to combine.

5. 05

   Simmer the soup: Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender and begin to break down.

6. 06

   Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup. Leave it chunky if you prefer.

7. 07

   Season and finish: Add salt and black pepper to taste. Stir in the lemon juice for freshness and brightness.

8. 08

   Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.