Tunisian Lentil Soup (Chorba)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 cup Red lentils
• 1 14.5 oz can Diced tomatoes
• 6 cups Vegetable broth
• 1 tbsp Tomato paste
• 0.5 tsp Harissa paste
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 2 tbsp Lemon juice
• 0.25 cup Fresh cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of olive oil and let it warm up for about 30 seconds until it shimmers.
2. 2Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, for about 5 to 7 minutes, until the vegetables begin to soften and the onion looks slightly see-through. Add the 3 cloves of garlic, which you have minced, and cook for another minute until you can smell its fragrance.
3. 3Add the 1 cup of red lentils, 1 14.5 oz can of diced tomatoes (undrained), 6 cups of vegetable broth, 1 tablespoon of tomato paste, 0.5 teaspoon of harissa paste, 0.5 teaspoon of cumin, and 0.5 teaspoon of coriander to the pot. Stir everything together well. Increase the heat to medium-high and bring the mixture to a rolling boil.
4. 4Once boiling, immediately reduce the heat to low, cover the pot, and let the soup simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The soup is ready when the red lentils have softened and broken down, making the soup thicker.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice.
6. 6Taste the soup and add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper if needed. Stir well to combine.
7. 7Ladle the hot soup into bowls. Sprinkle the 0.25 cup of fresh cilantro over the top of each bowl before serving.

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