Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté for 5-7 minutes until soft.
- Stir in minced garlic, cumin, coriander, turmeric, and black pepper. Cook for 30 seconds.
- Add lentils, stirring to coat, then pour in the broth. Bring to a boil and season with salt to taste.
- Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender.
- Stir in shredded kale or spinach, cooking until wilted, about 5 minutes.
- Remove from heat, squeeze lemon juice into the soup, and add fresh herbs if desired. Adjust seasoning as needed.
- Ladle into bowls, garnish with lemon slices, and serve with crusty bread or salad.
Nutrition
Notes
Always rinse lentils before cooking to avoid bitterness. Toast spices for enhanced flavor.
