Egyptian Lentil Soup (Shorbet Ads)

Ingredients

• 1 cup Red Lentils
• 1 medium Carrot
• 1 medium Onion
• 2 stalks Celery
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 2 tbsp Tomato Paste
• 1 tsp Cumin
• 0.5 tsp Coriander
• 0.25 tsp Turmeric
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm up for about 30 seconds.
2. 2Add the 1 medium onion (diced), 1 medium carrot (diced), and 2 stalks celery (diced) to the pot. Cook, stirring occasionally, until the vegetables start to soften, which should take about 5 minutes. You'll notice they become slightly translucent.
3. 3Add the 3 cloves of garlic (minced) to the pot. Cook for about 1 minute, stirring constantly, until you can smell its fragrance. Be careful not to let it burn.
4. 4Add the 1 cup of red lentils (rinsed), 6 cups of vegetable broth, 2 tablespoons of tomato paste, 1 teaspoon of cumin, 0.5 teaspoon of coriander, 0.25 teaspoon of turmeric, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together well.
5. 5Increase the heat to high and bring the soup to a boil. Once it's boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 to 35 minutes. The lentils are tender when they are soft and have started to break down.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice.
7. 7Serve the Egyptian Lentil Soup hot.

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