Spiced Lentil Soup Shooters (Dairy & Egg-Free)

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
• 1 tablespoon Olive Oil

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil. Once the oil is warm, add the 1/2 medium onion, 1/2 medium carrot, and 1/2 stalk celery. Cook and stir these vegetables for 5 to 7 minutes, until they start to look soft and a little see-through.
2. 2Add the 2 cloves of garlic, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, and 1/2 teaspoon of coriander to the pot. Stir them constantly for 1 minute until you can smell their fragrance.
3. 3Pour in the 1 cup of red lentils and the 4 cups of vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, lower the heat to low, cover the pot, and let it simmer for 30 minutes. Check after 30 minutes; the lentils should be very soft and easy to mash.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is smooth. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Return the blended soup to the pot if you used a regular blender.
5. 5Stir in the 1 tablespoon of lemon juice until it is fully mixed into the soup.
6. 6Pour the warm soup into 6 small shot glasses and serve immediately.

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