Lentil Soup with Lemon (Gluten-Free)

Ingredients

• 1 cup Green or Brown Lentils
• 2 tbsp Olive Oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Smoked Paprika
• 1 Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2-3 tbsp Lemon Juice
• 1/4 cup Fresh Parsley

Instructions

1. 1Measure the 1 cup of Green or Brown Lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove and heat the 2 tablespoons of Olive Oil over medium heat, which is about 350°F (175°C). Add the 1 medium Onion, 2 medium Carrots, and 2 stalks Celery, all cut into 1/2-inch pieces. Sauté these vegetables, stirring occasionally, until they begin to soften, which should take about 5 to 7 minutes.
3. 3Add the 3 cloves of Garlic, minced, to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Stir in the rinsed 1 cup of Green or Brown Lentils, the 6 cups of Vegetable Broth, 1 teaspoon of Cumin, 1/2 teaspoon of Turmeric, 1/2 teaspoon of Smoked Paprika, the 1 Bay Leaf, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper. Stir everything together well.
5. 5Increase the heat to bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer gently for 30 to 40 minutes, or until the lentils are tender when you bite into them.
6. 6Carefully remove and discard the 1 Bay Leaf from the pot. If you prefer a creamier soup, use an immersion blender to carefully blend about half of the soup directly in the pot until it reaches your desired consistency, leaving some texture. If you prefer a chunkier soup, skip this blending step.
7. 7Stir in 2 to 3 tablespoons of Lemon Juice, tasting as you go to reach your preferred level of brightness. Check the seasoning and add more Salt or Black Pepper if needed.
8. 8Serve the soup hot, garnished with the 1/4 cup of Fresh Parsley, chopped.

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