Spiced Red Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 1.5 cups dried red lentils, rinsed
• 1 (14.5-ounce) can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon salt, plus more to taste
• 2 tablespoons fresh lemon juice
• 0.25 cup fresh cilantro, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 to 6 minutes, stirring occasionally, until the onion softens and turns translucent.
2. Add the garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
3. Stir in the cumin, coriander, turmeric, and cayenne and cook for 30 to 45 seconds, stirring constantly so the spices toast in the oil without burning.
4. Add the rinsed red lentils, diced tomatoes with their juices, vegetable broth, and salt. Stir well to combine.
5. Raise the heat to high and bring the soup to a boil, then reduce to a low simmer.
6. Cover partially and simmer for 20 to 25 minutes, stirring occasionally to prevent the lentils from settling and sticking to the bottom of the pot.
7. Check the lentils by tasting a spoonful -- they are done when they have fully broken down and the soup looks thick and creamy rather than watery with distinct lentil shapes.
8. If the soup is thicker than you like, stir in extra broth or water, a quarter cup at a time, until it reaches the consistency you want.
9. Remove the pot from the heat and stir in the fresh lemon juice, which brightens the earthy spices.
10. Taste and adjust the seasoning with more salt as needed, then ladle into bowls and top with fresh chopped cilantro.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.