Lunch · Indian · 5 min
Turmeric-Scented Lentil Soup with Toasted Cumin and Cilantro
- Calories
- 991
- Protein
- 15g
- Carbs
- 75g
- Fat
- 64g
Ingredients
- 0.3 /4 cup (50 g) Red lentils, rinsed
- 0.3 cup (240 ml) Vegetable broth
- 0.3 /4 tsp Ground turmeric
- 0.3 /4 tsp Ground cumin
- 1.3 /2 tsp Olive oil
- 0.3 tbsp Fresh cilantro, chopped, for garnish
- 0.3 Lemon wedge, for serving
- pinch Salt
- pinch Black pepper
Method
- 01In a small saucepan, combine the rinsed red lentils, vegetable broth, turmeric, and cumin. Bring to a simmer over medium heat. Reduce heat to low, cover, and cook for 15-18 minutes, or until lentils are tender and have broken down, creating a thick soup. Stir occasionally to prevent sticking. If the soup becomes too thick, add a splash more broth or water.
- 02While the lentils cook, heat the olive oil in a tiny skillet over low heat. Add the cumin seeds (if using whole) and toast for about 30 seconds until fragrant. Be careful not to burn them.
- 03Season the soup generously with salt and black pepper to taste. Ladle the soup into a small bowl. Drizzle with the toasted cumin-infused olive oil. Garnish with fresh chopped cilantro and serve immediately with a lemon wedge on the side for squeezing over the soup.
Cook it with the whole plan around it
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