Lentil Soup with Lemon and Mint

Ingredients

• 1 cup Green Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 2 tbsp Lemon Juice
• 0.25 cup Fresh Mint
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of Green Lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Finely dice the 1 medium Onion, the 2 medium Carrots, and the 2 stalks Celery. Mince the 3 cloves Garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tbsp Olive Oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
4. 4Add the minced garlic, 1 tsp Cumin, and 0.5 tsp Turmeric to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Pour in the 6 cups of Vegetable Broth and add the rinsed 1 cup of Green Lentils. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender when pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 2 tbsp Lemon Juice, 1 tsp Salt, and 0.5 tsp Black Pepper.
7. 7Serve the Lentil Soup hot. Garnish each serving with the 0.25 cup of Fresh Mint.

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