Dairy-Free & Nut-Free Lebanese Lentil Soup

Instructions

1. 1Measure the 1 cup of red lentils and place them in a fine-mesh sieve. Rinse the 1 cup of red lentils under cold running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the pot.
3. 3Add the 1 medium onion (chopped), 1 medium carrot (chopped), and 1 stalk celery (chopped) to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. The onion will look translucent.
4. 4Add the 2 cloves garlic (minced), 1 teaspoon cumin, and 0.5 teaspoon turmeric to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
5. 5Add the rinsed 1 cup of red lentils and the 6 cups of vegetable broth to the pot. Stir everything together and increase the heat to high to bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 30 to 40 minutes, or until the 1 cup of red lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
7. 7Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed.
8. 8Ladle the hot soup into bowls. Garnish each serving with the 0.25 cup of fresh cilantro (chopped). Serve immediately.

Related Guides