Spiced Lentil Soup Shooters (Dairy-Free)

Ingredients

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

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Finely chop the 1/2 medium onion, 1 medium carrot, and 1 stalk of celery. Mince the 2 cloves of garlic.
3. 3Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon coriander to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1 cup of red lentils and 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very tender.
6. 6Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender, returning it to the pot afterward.
7. 7Stir in 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
8. 8Serve the hot soup in shot glasses. Garnish with fresh cilantro or a drizzle of olive oil if desired.

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