Lebanese Spiced Lentil Soup (Dairy & Egg Free)

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Coriander
• 2 tablespoons Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion (chopped), 1 medium carrot (chopped), and 1 stalk celery (chopped). Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You will see them become slightly translucent and lose their raw crispness.
3. 3Add the 3 cloves of garlic (minced), 1 teaspoon of cumin, 1/2 teaspoon of turmeric, and 1/2 teaspoon of coriander to the pot with the vegetables. Stir constantly and cook for 1 minute more, until the spices are fragrant. Be careful not to burn the garlic.
4. 4Add the rinsed 1 cup of red lentils and 6 cups of vegetable broth to the pot. Stir everything together. Increase the heat to high and bring the soup to a boil.
5. 5Once boiling, immediately reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 35 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are very tender and have started to break down, thickening the soup.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Taste the soup and add more salt or pepper if you think it needs it.
7. 7Serve the Lebanese spiced lentil soup hot.

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