Lebanese Lentil Soup (Adas bil Hamod)

Ingredients

• 1 cup Brown or Green Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 2-3 tablespoons Lemon Juice
• 2 tablespoons Fresh Mint
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot on the stove and heat 2 tablespoons of olive oil over medium heat (350°F / 175°C). Add the 1 medium onion, 1 medium carrot, and 1 stalk of celery, all chopped into roughly 1/2-inch pieces. Sauté, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes.
3. 3Add the 2 cloves of garlic, minced, along with 1 teaspoon of cumin and 1/2 teaspoon of turmeric to the pot. Cook, stirring constantly, for 1 minute more until the spices are fragrant.
4. 4Pour in the 6 cups of vegetable broth and add the rinsed 1 cup of brown or green lentils. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, or until the lentils are tender when you bite into one.
5. 5Once the lentils are tender, stir in 2 to 3 tablespoons of lemon juice and 2 tablespoons of fresh mint, finely chopped.
6. 6Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste the soup and add more salt and pepper if needed.
7. 7Serve the Lebanese Lentil Soup hot.

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