Ingredients
The following ingredients have 4 Servings
- 6 cups vegetable broth
- 2 cups chopped onions, cut into ¼-inch dice
- 2 medium carrots, sliced into ¼-inch rounds
- 2 large cloves garlic, minced or pressed
- 1 teaspoon ground coriander
- 1½ heaped teaspoons ground cumin
- ¾ teaspoon ground turmeric
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- 1 (28-ounce) can crushed tomatoes
- 1½ cups split dry red lentils, picked over and rinsed
- ⅓ cup chopped parsley
- ⅓ cup chopped cilantro
- Juice of 1 large lemon
- 1 teaspoon sea salt, or to taste
- ⅓ teaspoon ground black pepper, or to taste
Instruction
- Heat ¼ cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion, carrot, and garlic and sauté, adding additional broth as necessary to keep the vegetables from burning, until the onions are softened and translucent, about 5 minutes.
- Add the coriander, cumin, turmeric, smoked paprika, cinnamon, and ground ginger. Sauté for 1 to 2 minutes to allow the flavors to bloom. Add the remaining vegetable broth, crushed tomatoes, and lentils and bring to a boil.
- Cover the pot and reduce the heat to a simmer. Cook for 30 minutes or until the lentils are fully cooked.
- Add the parsley, cilantro, and lemon juice and stir to combine. Season to taste with the salt and pepper.
- For texture variation, pulse the soup a few times with an immersion blender.
- For extra brightness, squeeze an additional slice of lemon over each bowl.
