Lebanese Lentil Soup
This lightly spiced Middle Eastern soup can be made with pantry and fridge ingredients you may already have on hand. Red lentils are a great source of protein and fiber. They are the quickest cooking legume and therefore a total staple in my pantry (Bonus? They are cheap too!) I based this soup on my favorite starter from Lebanese restaurants, which are often pureed and serve with a lemon wedge. The lemon really brings the whole dish to life so don't skimp on it.
drizzle of extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/2 cup red lentils, thoroughly rinsed
6 cups vegetable broth and/or water (I used 4 cups broth + 2 cups water)
salt and pepper to taste
1 lemon, juiced
1/4 cup chopped parsley
1. Heat a drizzle of olive oil in a large soup pot. Saute onion, celery, and carrots for 5-10 minutes until soft. Add garlic, cumin, and turmeric and saute 1 minute more.
2. Add rinsed lentils and broth/water. Bring to a simmer and let cook for 30 minutes until lentils are fully cooked and falling apart. Optionally pulse with an immersion blender to puree into a smoother texture.
3. Taste and season for salt. Add lemon juice and garnish bowls with parsley.