Gather Ingredients: Collect 1 cup of red lentils, 1 onion (diced), 2 carrots (diced), 2 stalks of celery (diced), 3 cloves of garlic (minced), 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of paprika, 6 cups of vegetable broth, salt, and pepper to taste.
Rinse Lentils: Rinse the red lentils under cold water until the water runs clear. This helps remove any debris or impurities.
Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Add Spices: Stir in the minced garlic, ground cumin, ground turmeric, and paprika. Cook for another minute until fragrant.
Cook Lentils: Add the rinsed red lentils to the pot along with 6 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the lentils are tender.
Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup directly in the pot until you reach your desired consistency. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs like parsley or cilantro, and a squeeze of lemon juice if desired.
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