Nutrition Information (per serving)
1½ Tbsp extra-virgin olive oil
⅔ cup diced yellow onions
1 Tbsp minced garlic
1 tsp whole cumin seeds
1 tsp paprika powder
½ tsp turmeric powder
½ tsp chili powder
1⅔ cups chopped tomatoes
6½ cups water
¾ cup brown lentils
Pinch freshly ground black pepper
2 tsp sea salt
2 Tbsp chopped Italian parsley
2 fresh lemons, cut into wedges
- In a large saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent. Add cumin, paprika, turmeric, and chili power and sauté for 2 minutes.
- Add tomatoes, water, and lentils. Bring to a boil, reduce heat and simmer for 20 to 30 minutes, or until lentils are soft.
- Finish with pepper, salt, and parsley.
- Serve ¾ cup soup with a lemon wedge on the side.