Lentil Soup with Lemon

Ingredients

• 1.5 cups Red lentils
• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 8 cups Vegetable broth
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Lemon juice
• 0.25 cup Fresh parsley

Instructions

1. 1Measure 1.5 cups of red lentils and rinse them under cool running water.
2. 2Place a large heavy-bottomed pot on the stove and add the 2 tablespoons of olive oil. Heat the oil over medium heat, which is about 350°F (175°C). Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes.
3. 3Add the 3 cloves of garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Stir constantly and cook for 1 minute more, until the spices smell fragrant.
4. 4Add the rinsed 1.5 cups of red lentils and the 8 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the lentils are tender and have broken down slightly.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice.
6. 6Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed.
7. 7Ladle the soup into bowls. Garnish each serving with 0.25 cup of fresh parsley before serving.

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