Lebanese Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 cup green lentils rinsed
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 cup water
- 2 carrots diced
- Salt to taste
- Pepper to taste
- 1 lemon juiced
- fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, cumin, coriander, and turmeric, and cook for 1 minute.
- Add the rinsed lentils, vegetable broth, and water to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the diced carrots and celery to the pot.
- Cover and let the soup simmer for 30 minutes, stirring occasionally.
- Season the soup with salt and pepper to taste.
- Stir in the lemon juice before removing the pot from heat.
- Let the soup rest for 5 minutes before serving.
- Garnish each bowl with fresh parsley before serving.
Notes
To enhance the flavor of the soup, ensure you use fresh spices, and feel free to adjust the seasoning according to your taste preferences. If you find the soup too thick, you can add more water or broth to reach your desired consistency. Adding a drizzle of olive oil just before serving can also enrich the flavor.
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