Take-Out Lentil Soup With Garlic and Cumin

Lentils are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Take-Out Lentil Soup With Garlic and Cumin

Cooking Method: Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 4 clove Garlic
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery
• 1 teaspoon Cumin powder
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the garlic, onion, carrot, and celery to the pot and cook until softened, about 5 minutes.
4. Add the cumin powder and cook for another 1 minute.
5. Add the lentils and vegetable broth to the pot.
6. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
7. Season with salt and black pepper.
8. Remove the pot from the heat and let the soup rest for 5 minutes.
9. Stir in the fresh parsley and lemon juice.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.