Lebanese Spiced Lentil Soup (Gluten-Free)

Ingredients

• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure the 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. 2Prepare your vegetables: Peel and finely dice the 1 medium Onion. Peel and finely dice the 1 medium Carrot. Wash and finely dice the 1 stalk Celery. Peel and mince the 2 cloves Garlic.
3. 3Place 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 diced onion, diced carrot, and diced celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic, 1 teaspoon of Cumin, 1/2 teaspoon of Coriander, and 1/4 teaspoon of Turmeric to the pot. Cook, stirring constantly, for 1 minute until the spices are very fragrant.
5. 5Add the rinsed 1 cup of Red Lentils and the 6 cups of Vegetable Broth to the pot. Stir everything together. Increase the heat to high and bring the soup to a rolling boil.
6. 6Once boiling, immediately reduce the heat to low, cover the pot, and let the soup simmer gently for 20 to 25 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are very tender and have started to break down.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons of Lemon Juice, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Taste and adjust seasoning if needed.
8. 8Ladle the hot soup into bowls and serve immediately.

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