You may also like
Categories:
olive oil onion garlic celery carrot baking potato vegetable broth ground cumin cayenne pepper freshly squeezed lemon juice salt
Viewed: 12 - Published at: 8 years agoIngredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole Onion, Diced Into 1/4" Pieces
- 4 cloves Garlic, Minced
- 1 whole Celery Rib, Diced Into 1/4" Pieces
- 1 whole Carrot, Diced Into 1/4" Pieces
- 1 whole Baking Potato, Peeled And Diced Into 1/2" Pieces
- 1-1/4 cup Lentils (red Or Green)
- 2 quarts Vegetable Broth
- 2 teaspoons Ground Cumin
- 1/2 teaspoons Cayenne Pepper
- 1/4 teaspoons Turmeric
- 2 Tablespoons Freshly Squeezed Lemon Juice, Plus Additional Lemon Slices For Serving
- Salt And Pepper, to taste
Method
- Over medium-high heat, in a large saucepan or small stockpot, heat the oil. Add the onion and garlic and cook until fragrant, about 2 or 3 minutes. Add the celery and carrot and cook for another 5 minutes. Add the potato, lentils, and vegetable broth. Bring to a boil, then cover and simmer until all the vegetables are very tender. This should take 40 to 50 minutes.
- Puree the soup in batches, using a blender, and return it back to the pot. Or blend carefully right in the pot with an immersion blender. Add the cumin, cayenne pepper, turmeric, and lemon juice. Season with salt and pepper, to taste. I'm not known for adding much salt to my food, but I found myself adding more than I thought I would to boost the flavors. Just add a bit at a time, tasting after each addition.
- Serve the soup hot with slices of fresh lemon on the side. Some warm fresh pocket bread would also be good with this meal.
