Dairy-Free and Nut-Free Lebanese Lentil Soup (Adas bil Hamod)

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: Peel and finely chop 1 medium onion. Peel and cut 2 medium carrots into 0.635 cm dice. Wash and cut 2 stalks of celery into 0.635 cm pieces. Peel and mince 3 cloves of garlic.
3. 3Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (148.9°C / 150°C).
4. 4Add the chopped 1 medium onion, 0.635 cm dice carrots, and 0.635 cm pieces celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You should see them become slightly translucent and tender.
5. 5Add the minced 3 cloves of garlic, 1 teaspoon of cumin, 0.5 teaspoon of coriander, and 0.25 teaspoon of turmeric to the pot. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
6. 6Add the rinsed 1 cup of brown or green lentils and 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are very tender and starting to break down. Stir occasionally to prevent sticking.
7. 7Once the lentils are tender, stir in 0.25 cup of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust salt and pepper if needed.
8. 8Ladle the hot soup into bowls. Garnish each serving with 0.25 cup of fresh cilantro, chopped, before serving hot.

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