Lebanese Red Lentil Soup

Warm, cumin-spiced red lentil soup that purees into a silky, protein-packed bowl in under 30 minutes. A weeknight regular in Lebanese kitchens.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• Salt and pepper, to taste
• Fresh lemon juice, to serve
• Fresh parsley, chopped, for garnish

Instructions

1. Sauté the vegetables
   Heat olive oil in a pot. Sauté onion and carrots for 6 minutes. Add garlic, cumin, and coriander, and cook 1 minute.
2. Simmer
   Add the red lentils and broth. Bring to a boil, then simmer 20-25 minutes until the lentils are very soft.
3. Blend
   Puree with an immersion blender until smooth (or leave chunky, if preferred).
4. Serve
   Season with salt and pepper, finish with a squeeze of lemon juice, and garnish with parsley.