Dairy-Free & Nut-Free Tunisian Lentil Soup

Ingredients

• 1 cup Brown or Green Lentils
• 6 cups Vegetable Broth
• 1 14 oz can Diced Tomatoes (canned)
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 4 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Harissa Paste
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.25 teaspoon Turmeric
• 2 tablespoons Lemon Juice
• 0.75 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Fresh Parsley

Instructions

1. 1Rinse the 1 cup of Brown or Green Lentils thoroughly under cold running water until the water runs clear, then drain them well.
2. 2Heat the 2 tablespoons of Olive Oil in a large pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery, all chopped into roughly 1/2-inch pieces. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion looks translucent.
4. 4Add the 4 cloves of Garlic, minced, and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
5. 5Stir in the 1 teaspoon of Harissa Paste, 1 teaspoon of Cumin, 0.5 teaspoon of Coriander, and 0.25 teaspoon of Turmeric. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. 6Add the rinsed 1 cup of Brown or Green Lentils, the 1 14 oz can of Diced Tomatoes (undrained), and the 6 cups of Vegetable Broth to the pot. Increase the heat to high and bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30-40 minutes, or until the lentils are tender and have softened. Stir occasionally to prevent sticking.
8. 8Stir in the 2 tablespoons of Lemon Juice, 0.75 teaspoon of Salt, and 0.25 teaspoon of Black Pepper. Taste and add more salt or pepper if needed.
9. 9Ladle the hot soup into bowls and garnish with the 0.25 cup of Fresh Parsley, chopped. Serve immediately.

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