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

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: peel and finely dice the 1 medium onion, peel and cut the 2 medium carrots into 1.27 cm cubes, trim and cut the 2 stalks of celery into 1.27 cm pieces, and mince the 2 cloves of garlic.
3. 3In a large heavy-bottomed pot, combine the rinsed 1 cup of red lentils, 6 cups of water, the diced 1 medium onion, the cubed 2 medium carrots, the cut 2 stalks of celery, the minced 2 cloves of garlic, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The soup is ready when the lentils are very tender and have started to break down, thickening the soup. You should be able to easily mash a lentil against the side of the pot with a spoon.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
6. 6Serve the soup hot. A drizzle of olive oil is a nice addition.

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