This warmly spiced red lentil soup checks every box for a plant-forward table, and no ingredient here raises a flag for Vegetarian eaters. Onion, garlic, and carrots get softened in olive oil before cumin, coriander, turmeric, and a pinch of cayenne bloom into the pot, building a deeply fragrant base. Red lentils simmer with diced tomatoes and vegetable broth until they turn tender and creamy, then a quick pass with an immersion blender gives you that classic velvety, comforting texture. A finishing splash of fresh lemon juice brightens the whole pot right before serving. Ladled into bowls with a drizzle of good olive oil, a scatter of parsley, and lemon wedges on the side, it's a cozy, satisfying bowl that fits easily into a Vegetarian kitchen. Simple pantry spices and humble lentils do all the heavy lifting here, which is exactly what makes this one worth putting into regular rotation.
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Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic and carrots and cook, stirring, until the garlic is fragrant and the carrots begin to soften, about 3 minutes.
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