Measurements

• 2 tablespoons olive oil
• 1 large onion
• 2 carrots
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable stock
• 1 cup lentils
• 4 large tomatoes
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons lemon juice
• Fresh parsley, chopped, for garnish

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and carrots, sauté until onions are translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add cumin, coriander, and turmeric, stir for 30 seconds.
• Pour in vegetable stock and add lentils.
• Add chopped tomatoes and bay leaves.
• Season with salt and black pepper.
• Bring to a boil, then reduce heat to simmer.
• Cover and cook for 25-30 minutes until lentils are tender.
• Remove bay leaves and blend soup until smooth.
• Stir in lemon juice.
• Adjust seasoning if necessary.
• Serve hot, garnished with fresh parsley.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.