Lentil and Cumin Soup with Lemon

A warming, spiced soup simmered with lentils and cumin, finished with a zesty lemon drizzle for a nourishing bowl.

Cuisine: Middle Eastern

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 cup, rinsed brown lentils
• 1 large, finely diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tablespoon cumin
• 4 cups vegetable broth
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh dill

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until soft. Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves; cook for 5 more minutes until vegetables soften.
2. Step 2: Stir in 1 tablespoon cumin and cook for 1 minute until fragrant. Add 1 cup rinsed brown lentils and 4 cups vegetable broth, then bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
4. Step 4: Stir in 1/4 cup lemon juice and season with salt and pepper to taste. Serve hot, sprinkled with 2 tablespoons fresh dill.