Gluten-Free Lentil Soup

Ingredients

• 1 cup Brown or green lentils
• 1 medium Carrot
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 1 can Diced tomatoes
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice

Instructions

1. 1Measure 1 cup of brown or green lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Peel and dice the 1 medium carrot into 1/4-inch cubes. Wash and dice the 2 stalks of celery into 1/4-inch pieces. Peel and dice the 1 medium onion into 1/4-inch pieces. Peel and mince the 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
4. 4Add the diced 1 medium carrot, diced 2 stalks of celery, and diced 1 medium onion to the pot. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 minutes. They will look slightly translucent.
5. 5Add the minced 3 cloves of garlic, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric to the pot. Stir constantly and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
6. 6Pour in the rinsed 1 cup of brown or green lentils, the 1 can of diced tomatoes (undrained), and the 6 cups of vegetable broth. Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together.
7. 7Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender and soft when bitten. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Taste and add more salt or pepper if desired, but do not add more than the amounts listed.

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