Lebanese Lentil Soup (Adas bil Hamod)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1/4 cup Lemon juice
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Measure the 1 cup of red lentils and rinse them under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
3. 3Add the 1 medium onion, 1 medium carrot, and 1 stalk of celery to the pot. Cook, stirring occasionally, until they are softened, which should take about 5 minutes. The vegetables will look slightly translucent.
4. 4Add the 2 cloves of garlic to the pot and cook for 1 more minute, stirring constantly, until you can smell their fragrance. Be careful not to let the garlic burn.
5. 5Add the rinsed 1 cup of red lentils, 6 cups of vegetable broth, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together.
6. 6Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. The lentils are tender when they are soft and easily break apart when pressed.
7. 7Remove the pot from the heat and stir in the 1/4 cup of lemon juice. Taste and add more salt or pepper if you think it needs it.
8. 8Serve the Lebanese lentil soup hot.

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