Moroccan Lentil Soup (Dairy-Free, Egg-Free)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 0.5 teaspoon Cinnamon
• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 can Diced tomatoes
• 2 tablespoons Lemon juice
• 0.25 cup Cilantro

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

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion, carrots, and celery and cook until softened, about 5 minutes.
3. 3Stir in garlic, ginger, turmeric, cumin, and cinnamon. Cook for 1 minute more.
4. 4Add red lentils, vegetable broth, and diced tomatoes.
5. 5Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
6. 6Stir in lemon juice and cilantro. Serve hot.

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