Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add minced garlic, cumin, coriander, and turmeric. Cook for another minute until fragrant.
Rinse the red lentils and add them to the pot. Pour in vegetable broth and add diced tomatoes, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
Remove the bay leaf. Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky if preferred.
Stir in lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Serve hot, garnished with a dollop of yogurt or a sprinkle of fresh parsley, if desired.
Enjoy!
Pretty good. The texture was a bit thick for me, but the flavor was alright. I might add more broth next time.
It was okay. Nothing special. I think it could use more salt and perhaps some garlic.
This is a great recipe! Easy to follow, and the result is a flavorful and healthy meal. Perfect for meal prepping.
Very good! The spices were spot on. I added a pinch of red pepper flakes for a little extra heat. Will definitely make this again.
Not a fan, unfortunately. It was a bit too watery, and the lentils were a bit mushy. The flavors didn't really come together for me.
