Lemon Lentil Soup
Ingredients:
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced (optional)
2 celery stalks, diced
1 cup dried green or brown lentils, rinsed and drained
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
6 cups vegetable broth
1 large lemon, juiced
1 cup fresh spinach or kale, chopped (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, until the vegetables are slightly softened.
Add Spices and Lentils:
Add the cumin, turmeric, paprika, black pepper, and salt to the pot. Stir well to coat the vegetables with the spices.
Add the lentils and mix to combine with the spices.
Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
Add Lemon Juice and Greens:
Stir in the lemon juice. If using spinach or kale, add it now and cook for an additional 2-3 minutes, until the greens are wilted.
Adjust Seasoning:
Taste the soup and adjust seasoning with more salt or lemon juice if needed.
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