Lentil Soup with Israeli Spices (Egg-Free)
A hearty and comforting lentil soup with a blend of Israeli spices. This soup is naturally egg-free and packed with nutrients.
Ingredients
- 1 cup Brown or green lentils
- 6 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 medium Carrot, diced
- 1 stalk Celery, diced
- 3 cloves Garlic, minced
- 1 teaspoon Cumin
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.25 cup Fresh parsley, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the lentils under cold water.
- 2Heat olive oil in a large pot or Dutch oven over medium heat.
- 3Add chopped onion, carrot, and celery and cook until softened, about 5-7 minutes.
- 4Add minced garlic, cumin, turmeric, and coriander and cook for 1 minute more.
- 5Add lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
- 6Stir in lemon juice, salt, and pepper.
- 7Serve hot, garnished with fresh parsley.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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