Ingredients
Scale
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1.5 cups red lentils, rinsed and drained
- 6 cups vegetable broth or water
- 1 can (14.5 ounces) diced tomatoes
- 2 carrots, diced
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add sliced onions with a pinch of salt and cook until caramelized (15-20 minutes), stirring occasionally.
- Stir in minced garlic, ground cumin, and smoked paprika; cook for another 1-2 minutes until fragrant.
- Add diced carrots and sauté for about 5 minutes until they start to soften.
- Incorporate rinsed lentils, vegetable broth, and diced tomatoes; bring to a boil.
- Lower the heat and simmer covered for about 20 minutes until lentils are tender.
- Optionally blend for a smoother texture or leave chunky as desired.
- Adjust seasoning with salt, pepper, and lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg