Kenyan Lentil Soup (Dairy-Free)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 can Diced tomatoes
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Coriander
• 1/4 tsp Turmeric
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Peel and finely dice 1 medium onion. Peel and cut 2 medium carrots into 1/4-inch cubes. Trim and cut 2 stalks of celery into 1/4-inch pieces. Peel and mince 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add 2 tablespoons of olive oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/4 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Pour in 1 can of diced tomatoes (undrained), the rinsed 1 cup of red lentils, and 6 cups of vegetable broth. Stir everything together.
6. 6Increase 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 30-40 minutes, or until the lentils are very tender and have started to break down. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed.

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