Tunisian Spiced Lentil Soup

Ingredients

• 1 cup Red Lentils
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Coriander
• 6 cups Vegetable Broth
• 1 can Diced Tomatoes
• 2 tablespoons Lemon Juice
• 0.25 cup Fresh Cilantro

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. 2Place a large heavy-bottomed pot 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 medium onion, 2 medium carrots, and 2 stalks of celery, all cut into 1/2-inch pieces. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 3 cloves of minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, and 0.5 teaspoon of coriander to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the rinsed 1 cup of red lentils, 6 cups of vegetable broth, and 1 can of diced tomatoes (undrained) to the pot. 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 for 30 to 40 minutes, or until the lentils are very tender and have started to break down.
5. 5Stir in the 2 tablespoons of lemon juice and the 0.25 cup of fresh cilantro, chopped. Cook for 1 minute more to allow the flavors to meld. Serve the Tunisian Spiced Lentil Soup hot.

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