Spiced Lentil Soup Shooters

Ingredients

• 1 cup Red Lentils
• 4 cups Vegetable Broth
• 1/2 medium Onion
• 1/2 medium Carrot
• 1/2 stalk Celery
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Coriander
• 1 tablespoon Lemon Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Measure 1 cup of red 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 over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1/2 medium onion, 1/2 medium carrot, and 1/2 stalk celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3. 3Add the 2 cloves of garlic, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, and 1/2 teaspoon of coriander to the pot. Stir constantly for 1 minute until the spices are very fragrant, being careful not to burn the garlic.
4. 4Pour in the 4 cups of vegetable broth and add the rinsed 1 cup of red lentils. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 to 30 minutes, or until the lentils are very tender and have broken down.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, you can carefully transfer the soup in batches to a regular blender (do not fill more than halfway) and blend until smooth, then return it to the pot.
6. 6Taste the soup and add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Stir well to combine.
7. 7Ladle the warm soup into small shooter glasses. Garnish each shooter with a sprinkle of the 2 tablespoons of fresh cilantro.
8. 8Serve the Spiced Lentil Soup Shooters warm.

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