Emirati Lentil Soup with Gluten-Free Croutons

Ingredients

• 1 cup Red lentils
• 1 medium Onion
• 1 medium Carrots
• 1 stalk Celery
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.5 teaspoon Turmeric
• 6 cups Vegetable broth
• 1 tablespoon Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 slices Gluten-free bread
• 1 teaspoon Dried Herbs (Thyme, Oregano)

Instructions

1. 1Rinse red lentils under cold water.
2. 2Heat olive oil in a large pot over medium heat.
3. 3Add chopped onion, carrots, and celery. Sauté until softened.
4. 4Add minced garlic, cumin, coriander, and turmeric. Cook for another minute until fragrant.
5. 5Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
6. 6While the soup is simmering, prepare the gluten-free croutons. Preheat oven to 375°F (190°C).
7. 7Cut gluten-free bread into cubes. Toss with olive oil, salt, pepper, and dried herbs.
8. 8Spread the gluten-free bread cubes on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
9. 9Stir lemon juice into the soup.
10. 10Season with salt and pepper to taste.
11. 11Serve hot with gluten-free croutons.

Substitutions

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