Emirati Lentil Soup (Dango)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of olive oil and let it warm for about 1 minute.
2. 2Add the 1 large onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened. You will see them become slightly translucent.
3. 3Add the 3 cloves of garlic, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of turmeric powder to the pot. Stir constantly for 1 minute until fragrant. Be careful not to burn the spices.
4. 4Add the 1 can of tomatoes and 1.5 cups of red lentils to the pot. Stir everything together to combine.
5. 5Pour in the 6 cups of vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the red lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
6. 6Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Serve the Emirati Lentil Soup hot.

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