Lentil Soup

🔥 Prep

• Rinse 1 cup red lentils under cold water until water runs clear.
• Peel and finely chop the 1 onion.
• Peel and dice the 1 carrot into small cubes.
• Measure 1 tsp ground cumin.
• Measure 2 tbsp olive oil.
• Cut the 1 lemon in half and juice it (reserve juice for later).

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Sauté the chopped onion and diced carrot for 5 minutes until softened.
• 3. Add 1 tsp ground cumin and cook for 30 seconds until fragrant.
• 4. Stir in 1 cup rinsed red lentils and 4 cups water (or vegetable broth).
• 5. Bring the mixture to a boil over high heat, then reduce to low heat and simmer for 20-25 minutes until the lentils are tender and the soup has thickened.
• 6. Season with salt and pepper to taste.
• 7. Stir in the juice of 1 lemon and heat for an additional 1 minute.

🔥 Serve

• Ladle the hot lentil soup into bowls and drizzle with a little extra olive oil.
• Garnish with freshly chopped parsley or cilantro if desired.
• Serve with warm pita bread or crusty Lebanese flatbread on the side.
• Offer lemon wedges for an extra bright squeeze.