Vegetable Lentil Soup
30 minutesDifficulty:EasyNutrition per serving
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Calorie180
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Protein8g
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Carbohydrate24g
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Fiber8g
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Fat6g
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Sugar4g
Ingredients
Servings:4
For the Soup:
- 1 cupred lentils, rinsed
- 1medium carrot, diced
- 1medium zucchini, diced
- 1 cupspinach, chopped
- 1medium onion, finely chopped
- 1 garlicclove, minced
- 2 tablespoonsolive oil
- 1 teaspooncumin powder
- 0.5 teaspoonturmeric powder
- 4 cupsvegetable or chicken broth
- Salt and black pepper to taste
- 1 tablespoonlemon juice
Method
1️. Prepare the Ingredients:
- Rinse and wash the red lentils and set them aside.
- Dice the carrot and zucchini into small pieces, chop the spinach, and finely chop the onion and garlic.
2️. Sauté the Vegetables:
- In a microwave-safe dish, combine olive oil, chopped onion, and garlic.
- Microwave on high (1000 watts) for 2 minutes, stirring halfway through, until the onions are softened and translucent.
3️. Add Spices and Lentils:
- Add cumin, turmeric, and the rinsed lentils to the dish. Stir to coat the lentils and spices.
4️. Add Broth and Vegetables:
- Pour in the vegetable broth and add the diced carrot and zucchini.
- Season with salt and pepper to taste.
- Cover the soup bowl with a lid and microwave on the Auto Cook Menu, setting number 10, stirring halfway through, until the lentils are tender (add more time if needed).
5️. Add Spinach and Lemon Juice:
- After 20 minutes, add the chopped spinach and lemon juice.
- Cook for an additional 2-3 minutes on the same setting until the spinach is wilted.
6️. Garnish and Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
