شوربة العدس بالخضار

Prepare the ingredients: Wash the red lentils and set them aside.

Dice the carrot and zucchini into small cubes, chop the spinach, and finely chop the onion and garlic.

Sauté the vegetables: In a microwave-safe bowl, mix olive oil, chopped onion, and minced garlic.

Microwave on 1000W for 2 minutes, stirring halfway, until the onion becomes translucent.

Add cumin, turmeric, and washed lentils to the bowl. Stir well to coat the lentils with the spices.

Pour in the vegetable or chicken broth and add the diced carrot and zucchini.

Season with salt and pepper to taste.

Cover the bowl with a lid and place it in the microwave, selecting cooking mode 10 (or a similar setting) and stirring halfway through. Cook until the lentils are tender (additional time may be needed based on the microwave model).

After 20 minutes, add the chopped spinach and lemon juice.

Microwave for 2-3 more minutes on the same setting until the spinach wilts.

Pour the soup into serving bowls and garnish with fresh parsley.

Serve warm with toasted bread or lemon slices.