Lentil and vegetable soup

🥣 Ingredients

• 1 cup dried lentils (red, green, or brown), rinsed
• 2 tablespoons oil (olive or any cooking oil)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 potato, diced (optional, for extra thickness)
• 1 tomato, chopped (or 1 cup canned tomatoes)
• 5 cups water or vegetable broth
• ½ teaspoon turmeric
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1–2 cups chopped vegetables (spinach, zucchini, cabbage, etc.)
• Fresh coriander (cilantro) or parsley for garnish
• Lemon juice (optional, for serving)

🍲 Instructions

1. Sauté the base
   Heat oil in a large pot over medium heat. Add chopped onion and cook until soft and slightly golden. Add garlic and cook for another minute.
2. Add spices
   Stir in cumin and turmeric, cooking briefly to release their aroma.
3. Add vegetables
   Add carrot, potato (if using), and tomato. Cook for 3–4 minutes until slightly softened.
4. Add lentils and liquid
   Add the rinsed lentils and pour in water or broth. Stir well.
5. Simmer
   Bring to a boil, then reduce heat and let it simmer for 25–30 minutes, or until lentils are soft.
6. Add leafy vegetables
   Stir in spinach or other quick-cooking vegetables and simmer for another 5–10 minutes.
7. Season and finish
   Add salt and black pepper to taste. For a brighter flavor, squeeze in a little lemon juice.
8. Serve
   Garnish with fresh coriander or parsley and serve warm.

✨ Tips & Variations

• For a thicker soup, mash some of the lentils or blend a portion.
• Add chili flakes or green chili for heat.
• A pinch of garam masala at the end gives a deeper flavor.
• Serve with bread, rice, or flatbread for a complete meal