Step-by-Step Instructions
1. Prepare the Vegetables
Wash and dice the onion, carrots, and celery into evenly sized pieces.
Mince the garlic and grate the fresh ginger.
Having everything prepared before cooking helps the recipe come together smoothly.
2. Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery.
Cook for about 6–8 minutes until softened.
Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Toast the Spices
Add:
Turmeric
Cumin
Coriander
Smoked paprika
Black pepper
Stir continuously for about 30 seconds.
Toasting the spices releases their natural oils and deepens their flavor.
4. Add the Lentils
Stir the rinsed lentils into the pot.
Coat them well with the vegetables and spices.
This step allows the lentils to absorb even more flavor during cooking.
5. Add the Liquids
Pour in:
Vegetable broth
Diced tomatoes
Bring the soup to a gentle boil.
Reduce the heat to low.
Cover and simmer for about 25–30 minutes until the lentils are completely tender.
6. Blend (Optional)
For a silky smooth soup, use an immersion blender to puree part or all of the soup.
If you prefer more texture, leave it chunky or blend only half.
7. Finish the Soup
Stir in the lemon juice.
Taste and adjust the seasoning with additional salt or pepper if needed.
8. Serve
Ladle the soup into bowls.
Garnish with fresh herbs, yogurt, or a squeeze of lemon.
Serve hot with crusty bread, pita, or crackers.
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