Lentil Soup with Lemon

Ingredients

• 1 cup Brown or 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 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Spices (cumin, turmeric, coriander)
• to taste none Salt and pepper

Instructions

1. 1Place the 1 cup of brown or green lentils in a fine-mesh sieve and rinse them thoroughly under cool 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 cup of diced carrots, 1 cup of diced celery, and 1 cup of diced onion. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You should see the onions becoming translucent and the carrots and celery slightly tender.
3. 3Add the 2 cloves of minced garlic and the 1 teaspoon of spices (cumin, turmeric, coriander) to the pot. Stir constantly for about 1 minute until the garlic is fragrant and the spices smell toasted. Be careful not to burn the garlic.
4. 4Pour the rinsed 1 cup of brown or green lentils into the pot. Add the 1 can of diced tomatoes (undrained) and the 6 cups of vegetable broth. Stir everything together.
5. 5Increase the heat to medium-high (400°F / 200°C) and bring the soup to a boil. Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender. You can test for tenderness by tasting a few lentils.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice. Taste the soup and add salt and pepper to your preference.
7. 7Serve the lentil soup hot.

Related Guides