Ingredients
Equipment
Method
- Heat Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Add Garlic and Spices: Stir in the minced garlic, cumin, and turmeric. Sauté for another minute until the spices release their fragrant aromas.
- Cook Lentils: Add the rinsed lentils to the pot and stir to combine with the vegetables. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes or until the lentils are tender.
- Add Lemon: Once the lentils are soft, stir in the lemon juice and season with salt and pepper to taste. Adjust the seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and a wedge of lemon on the side. The lemon wedge adds an extra burst of citrusy freshness when squeezed over the soup.
Notes
To achieve the perfect balance of flavors, it’s important to not overcook the lentils. Overcooked lentils can turn mushy and cause the soup to become too thick. Keep an eye on the cooking time, and you’ll be rewarded with a perfectly smooth and hearty soup. Additionally, feel free to adjust the lemon juice to your taste – some may prefer a tangier soup, while others may want it more subtle. If the soup is too thick, simply add a little extra broth or water to reach your desired consistency.