Ingredients
Method
Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until they are fragrant and the onions are translucent, about 4-5 minutes.
Add the Vegetables: Stir in the diced carrots, celery, and cubed potato. Cook for an additional 5 minutes, ensuring the veggies soften slightly.
Incorporate Lentils and Spices: Add the rinsed lentils, diced tomatoes (with their juice), ground cumin, ground coriander, turmeric, salt, and pepper. Stir to combine.
Add Broth and Simmer: Pour in the vegetable broth, increasing the heat until the mixture comes to a boil. Then reduce heat, cover, and let it simmer for approximately 25-30 minutes, or until the lentils and vegetables are tender.
Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to puree the soup partially, leaving some chunks for texture. Alternatively, you can ladle out a portion and blend it in a regular blender before returning it to the pot.
Final Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or spices if desired.
Serve: Ladle the lentil soup into bowls and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side for an extra burst of flavor.
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6