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!
It was a decent soup. I found it a little too tomatoey for my liking. I might try reducing the amount of tomatoes next time.
It was okay. A bit bland, to be honest. I think it needed more herbs, maybe some oregano or thyme. The lentils were cooked well, though.
This lentil soup was excellent! The spice level was perfect for me, and the vegetables were cooked just right. I added a bit more salt at the end, but overall, it was fantastic.
Excellent! I followed the recipe closely and was very pleased with the results. Perfect for a chilly evening. The leftovers tasted even better.
A really nice, comforting soup. I like that it's packed with vegetables. Very filling and satisfying. Great for a cold day!
