Kenyan-Style Lentil Soup (Egg-Free)

Ingredients

• 1.5 cups Red Lentils
• 1 large Onion
• 2 medium Tomatoes
• 2 medium Carrots
• 2 stalks Celery
• 6 cups Vegetable Broth
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 1 tbsp Lemon Juice
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat, about 350°F (175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 large onion, 2 medium carrots, and 2 stalks of celery, all cut into 1/2-inch pieces. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. 2Add the 3 cloves of garlic, minced, and the 1 inch of ginger, grated, to the pot. Cook for 1 minute, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.5 teaspoon of turmeric. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the 2 medium tomatoes, diced, and the 1.5 cups of red lentils to the pot. Stir everything together to coat the lentils and tomatoes with the spices and vegetables.
5. 5Pour in the 6 cups of vegetable broth. Add the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well and bring the mixture to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes. Stir occasionally. The soup is ready when the lentils are very tender and have started to break down, thickening the soup.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice.
8. 8Serve the Kenyan-Style Lentil Soup hot. It pairs well with rice or a simple side salad.

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