Dairy-Free Lebanese Lentil Soup

Ingredients

• 1 cup Green Lentils
• 2 tablespoons Olive Oil
• 1 large Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.25 teaspoon Turmeric
• 2 tablespoons Lemon Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Fresh Spinach

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Green Lentils in a colander under cold running water until the water runs clear. Set aside.
2. 2Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat, which is about 175°C.
3. 3Add the 1 large Onion (chopped), 2 medium Carrots (chopped), and 2 stalks Celery (chopped) to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 3 cloves of Garlic (minced) to the pot and cook, stirring constantly, for 1 minute more, until it smells fragrant.
5. 5Stir in the rinsed 1 cup of Green Lentils, the 6 cups of Vegetable Broth, 1 teaspoon of Cumin, 0.5 teaspoon of Coriander, and 0.25 teaspoon of Turmeric. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the 1 cup of Green Lentils are tender when tasted. Stir occasionally to prevent sticking.
7. 7Stir in the 2 tablespoons of Lemon Juice and the 2 cups of Fresh Spinach during the last 2 minutes of cooking. Continue to cook until the spinach wilts.
8. 8Season the soup with 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper. Taste and add more salt and pepper if needed.
9. 9Serve the Dairy-Free Lebanese Lentil Soup hot.

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