Moroccan Lentil Soup with Lemon

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 stalks Celery
• 2 medium Carrots
• 3 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cinnamon
• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 can Diced tomatoes
• 2 tablespoons Lemon juice
• 1/4 cup Cilantro

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, 2 stalks of celery, and 2 medium carrots to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the 3 cloves of garlic and cook for 1 minute more, until you can smell its fragrance.
3. 3Stir in the 1 teaspoon of cumin, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cinnamon. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
4. 4Pour in the 1 cup of red lentils, 6 cups of vegetable broth, and the 1 can of diced tomatoes. Stir everything together and increase the heat to bring the mixture to a gentle simmer.
5. 5Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 to 40 minutes, or until the red lentils are tender and have broken down. Stir occasionally to prevent sticking.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice and the 1/4 cup of chopped cilantro.
7. 7Serve the Moroccan Lentil Soup hot.

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