Lentil Soup with Toasted Pita Croutons

Ingredients

• 1 cup Green lentils
• 6 cups Vegetable broth
• 1 medium Carrot
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 2 tablespoons Olive oil
• 2 pieces Pita bread
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

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

Instructions

1. 1Rinse the 1 cup of green lentils under cold running water. Set aside.
2. 2Peel and finely chop the 1 medium carrot, 2 stalks of celery, and 1 medium onion. Peel and mince the 2 cloves of garlic.
3. 3Place a large heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped carrot, celery, and onion. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
4. 4Add the minced garlic, 1 teaspoon of cumin, and 0.5 teaspoon of turmeric to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
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 soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the lentils are tender.
6. 6While the soup is simmering, prepare the pita croutons. Cut the 2 pieces of pita bread into 2.54 cm cubes. In a medium bowl, toss the pita cubes with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Spread the seasoned pita cubes in a single layer on a baking sheet. Preheat your oven to 190°C. Bake for 5 to 7 minutes, or until the pita croutons are golden brown and crisp. Remove from oven and set aside.
7. 7Once the lentils are tender, stir 1 tablespoon of lemon juice into the soup. Taste the soup and add more 0.5 teaspoon of salt and 0.25 teaspoon of pepper if needed.
8. 8Ladle the hot lentil soup into bowls. Top each serving generously with the toasted pita croutons.

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