Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 2 medium carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cayenne
  • 1 cup brown lentils (uncooked)
  • 4 cups chicken broth
  • 2 cups water
  • 1/4 cup lemon juice
  • salt and pepper (to taste)

Instruction

  • Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots, and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
  • Stir in the garlic, cumin, and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
  • Right before serving, place soup in a blender and pulse until smooth and creamy, about 90 seconds. Return soup to the pot and season with additional, salt, pepper and lemon juice to taste before serving warm.