How to make it
5 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrot, sautéing for about 5-7 minutes until the onions are translucent and the carrots begin to soften.
7 minAdd the minced garlic, ground cumin, and turmeric
Add the minced garlic, ground cumin, and turmeric to the pot. Stir constantly for 1 minute until the spices are fragrant.
1 minStir in the rinsed red lentils and the vegetable broth
Stir in the rinsed red lentils and the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are completely soft and have broken down.
30 minSeason with salt and black pepper
Season with salt and black pepper to taste. If you prefer a creamy soup, use an immersion blender to partially or fully blend the soup. Serve hot with lemon wedges to squeeze over the top.
A little kitchen wisdom
For a smoother texture, you can blend the soup using an immersion blender before serving. Serve with a side of toasted pita bread.
