Emirati Lentil Soup (Egg-Free)

Instructions

1. 1Measure 1 cup of red lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot on the stove over medium heat. Add 2 tablespoons of olive oil and let it warm for about 30 seconds. Add the 1 large onion (chopped), 1 medium carrot (chopped), and 1 stalk celery (chopped) to the pot. Sauté, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 3 cloves of garlic (minced) and 2 tablespoons of tomato paste to the pot. Stir constantly for 1 minute until the garlic is fragrant and the tomato paste has darkened slightly.
4. 4Add the rinsed 1 cup of red lentils, 1 teaspoon of cumin powder, 0.5 teaspoon of coriander powder, and 0.5 teaspoon of turmeric powder to the pot. Stir everything together for about 30 seconds to coat the lentils and spices.
5. 5Pour in the 6 cups of vegetable broth. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to combine all ingredients.
6. 6Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 30 to 35 minutes. Check after 30 minutes; the lentils should be very tender and starting to break down. If they are not yet tender, continue simmering for another 5 minutes.
7. 7Remove the pot from the heat. Stir in 1 tablespoon of lemon juice.
8. 8Serve the Emirati Lentil Soup hot.

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