Lebanese Spiced Lentil Soup (Adas bil Hamod)

Ingredients

• 1 cup Green Lentils
• 6 cups Water
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 0.25 teaspoon Turmeric
• 2 tablespoons Lemon Juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of green lentils and rinse them under cool running water. Place the rinsed lentils in a large pot.
2. 2Add the 6 cups of water to the pot with the lentils. Peel and finely chop the 1 medium onion, peel and cut the 1 medium carrot into 1/2-inch cubes, and trim and slice the 1 stalk of celery into 1/2-inch pieces. Add the chopped onion, carrot cubes, and celery slices to the pot.
3. 3Place the large pot over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 45 minutes, or until the lentils are tender when poked with a fork.
4. 4While the lentils are simmering, heat the 2 tablespoons of olive oil in a separate skillet over medium heat (350°F / 175°C). Peel and mince the 2 cloves of garlic. Add the minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of coriander, and 0.25 teaspoon of turmeric to the skillet. Cook, stirring constantly, for 1 minute until fragrant, being careful not to burn the garlic.
5. 5Carefully pour the contents of the skillet (the garlic and spice mixture) into the large pot with the simmering lentils. Stir everything together well to combine.
6. 6Stir in the 2 tablespoons of lemon juice. Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Taste and add more salt or pepper if desired.
7. 7Serve the Lebanese Spiced Lentil Soup hot.

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