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!
Really enjoyed this soup! It’s a perfect weeknight meal. I added a squeeze of lemon juice at the end, which brightened up the flavors beautifully.
Best lentil soup I've ever had! It's so flavorful and comforting, perfect for a cold night. I followed the recipe exactly, and it turned out amazing.
It was alright. I think it needed more seasoning and perhaps a little bit of heat. The lentils cooked well, though.
This soup is fantastic! The flavors are well-balanced, and it’s incredibly satisfying. My whole family loved it, even the kids!
Great soup! I added a bay leaf while it simmered, and it gave it a lovely depth of flavor. Would definitely make this again.
