Lebanese Lentil Soup (Dairy-Free Adas Bil Hamod)

Ingredients

• 1 cup Green Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Coriander
• 0.25 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 cup Fresh Cilantro

Instructions

1. 1Measure 1 cup of green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: Peel and finely chop the 1 medium onion. Peel and cut the 2 medium carrots into 1/2-inch dice. Wash and cut the 2 stalks of celery into 1/2-inch pieces. Peel and mince the 3 cloves of garlic.
3. 3In a large heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat, about 300°F (150°C). Add the chopped onion, diced carrots, and celery pieces. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables begin to soften and the onion looks translucent.
4. 4Add the minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of coriander, and 0.25 teaspoon of turmeric to the pot. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the rinsed 1 cup of green lentils and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are tender and easily mashed.
6. 6Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Taste and adjust seasoning if needed.
7. 7Ladle the hot soup into bowls. Garnish generously with the 0.25 cup of fresh cilantro before serving.

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