Lentil Soup with Israeli Spices (Egg-Free)

Ingredients

• 1 cup Brown or green lentils
• 6 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 3 cloves Garlic, minced
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 0.25 cup Fresh parsley, chopped

Instructions

1. 1Rinse the lentils under cold water.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat.
3. 3Add chopped onion, carrot, and celery and cook until softened, about 5-7 minutes.
4. 4Add minced garlic, cumin, turmeric, and coriander and cook for 1 minute more.
5. 5Add lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
6. 6Stir in lemon juice, salt, and pepper.
7. 7Serve hot, garnished with fresh parsley.

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