Simple Hearty Lentil Soup

• total tid: 26 minutes

Ingredienser

1 large onion, finely chopped

3–4 garlic cloves, finely chopped

4 tablespoons olive oil (or your preferred cooking oil)

2 cups red lentils, washed and drained

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 tablespoon salt (adjust to taste)

1–2 teaspoons black pepper

7 cups vegetable or chicken broth (your favorite kind)

1 bunch fresh cilantro (about 1 pound), chopped

Juice of 2–3 fresh lemons

Optional for serving:

Freshly made challah croutons or any crusty bread cubes, toasted in olive oil

Fremgangsmåte

Sauté the aromatics

In a large soup pot, heat the oil over medium heat. Add the chopped onions and garlic. Cook until golden and fragrant — about 5–7 minutes.

Add lentils and spices

Stir in the washed red lentils, cumin, turmeric, salt, and pepper. Mix well to coat the lentils in the flavorful base.

Add broth and simmer

Pour in the broth, stir, and bring to a gentle boil. Lower the heat, cover, and simmer for about 20 minutes, or until the lentils are soft and slightly creamy.

Add cilantro and lemon

Stir in the chopped cilantro and fresh lemon juice. Mix well and taste — adjust seasoning as needed.

Serve and enjoy

Ladle the soup into bowls and top with challah croutons or dip them into the soup.

Storage & Serving Tips

This soup tastes even better the next day as the flavors deepen — it keeps well in the fridge for up to one week.

Reheat gently on the stove and add a splash of water or broth if it thickens.

Great for meal prep and thermos lunches — hearty, filling, and nourishing!