Name: One-Pot Veggie Lentil Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp vegetable oil; 2 null medium onion (diced); 3 clove garlic cloves (crushed); 1 null fresh red chili (minced); 1 tsp ground turmeric; 1 tsp curry powder; 1 tsp garam masala; 0.5 tsp salt (plus more to taste); 0.5 tsp ground black pepper; 5.5 cup water (plus more as needed); 3 cube vegetable bouillon cube (crushed); 3 cup dry brown lentils (soaked for at least 2 hours, drained); 2 null medium potatoes (peeled, cut into 1 cm cubes); 2 null carrots (diced); 0.5 null medium broccoli (broken into bite-size florets); null null fresh cilantro; null null fresh parsley; null slice lemon slice

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. Once hot, add the onion (2 medium) and cook for 5 minutes. Add splashes of [water] as needed to deglaze the pot.
2

Add the cloves (3 garlic) and red chili (1 fresh), cook for another 2 minutes.
3

Add the ground turmeric (1 tsp), curry powder (1 tsp), and garam masala (1 tsp) and cook for 30 - 60 seconds, stirring throughout.
4

Add the water (5.5 cup), bouillon cubes (3 vegetable), dry brown lentils (3 cup), and potatoes (2 medium). Bring to a boil, then reduce to a simmer, partially covered for 5 minutes.
5

Add the carrots (2) and cook for another 10 minutes.
6

Optionally, blend half of the soup using an immersion blender to make it more creamy. Then add the broccoli (0.5 medium) and cook until tender, about 3 minutes.
7

Adjust [salt] and ground black pepper (0.5 tsp) to your liking, and enjoy! Serve garnished with [fresh cilantro], [fresh parsley], or a [lemon slice] if desired.