Lentil Soup with Lemon

Ingredients

• •1 cup dried lentils (green or brown)
• •6 cups vegetable broth
• •1 medium onion, chopped
• •2 carrots, diced
• •2 celery stalks, diced
• •3 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp smoked paprika
• •Salt, to taste
• •Black pepper, to taste
• •2 tbsp olive oil
• •Juice of 1 lemon
• •Zest of 1 lemon
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Rinse the lentils under cold water and set aside.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft.

3. 3

   Stir in the minced garlic and spices (cumin, coriander, smoked paprika) and cook for an additional 1-2 minutes until fragrant.

4. 4

   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 25 minutes until the lentils are tender.

5. 5

   Stir in the lemon juice and zest. Season with salt and black pepper to taste. Let it simmer for another 5 minutes.

6. 6

   Remove from heat and let cool slightly. Blend if you prefer a smoother texture, or serve as is for a chunkier soup.

7. 7

   Ladle the soup into bowls, garnish with chopped parsley, and serve warm.