Lentil Soup (Egg-Free, Vegan)

Ingredients

• 1 cup Green Lentils
• 6 cups Vegetable Broth
• 1 cup Diced Carrots
• 1 cup Diced Celery
• 1 cup Diced Onion
• 2 cloves Minced Garlic
• 1 can Diced Tomatoes
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Lemon Juice
• 0.25 cup Chopped Parsley

Instructions

1. 1Measure 1 cup of 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, which is about 350°F (175°C). Add the 1 cup of diced onion, 1 cup of diced carrots, and 1 cup of diced celery to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
3. 3Add the 2 cloves of minced garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Stir constantly for 1 minute until fragrant.
4. 4Add the rinsed 1 cup of green lentils, 6 cups of vegetable broth, and the 1 can of diced tomatoes to the pot. Stir everything together. Increase the heat to bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally. The soup is ready when the lentils are tender and have softened.
6. 6Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the 2 tablespoons of lemon juice and stir well.
7. 7Serve the lentil soup hot. Garnish each serving with 0.25 cup of chopped parsley.

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