Gluten-Free Lebanese Lentil Soup

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 2 tablespoons of olive oil to the pot. Once the oil is shimmering, add the 1 medium onion, 1 medium carrot, and 2 stalks of celery, all chopped. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
2. 2Add the 1 cup of red lentils, 6 cups of vegetable broth, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric to the pot. Stir everything together. Increase the heat to medium-high and bring the mixture to a boil.
3. 3Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 30-35 minutes. Stir occasionally to prevent sticking. The soup is ready when the 1 cup of red lentils are tender and have broken down.
4. 4Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice.
5. 5Season the soup with salt and pepper to your preference. Stir well to combine.
6. 6Serve the 1 cup of red lentils soup hot.

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