How to make it
5 steps. Take it one step at a time.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
6 minStir in the cumin, turmeric, salt, and black pepper
Stir in the cumin, turmeric, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the rinsed red lentils and the vegetable broth
Add the rinsed red lentils and the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are completely soft and starting to break down.
25 minStir in the fresh lemon juice
Stir in the fresh lemon juice. If you prefer a smooth soup, use an immersion blender to blend until desired consistency is reached. Garnish with fresh parsley before serving.
A little kitchen wisdom
For a creamier texture, you can use an immersion blender to partially or fully purée the soup. Serve with warm pita bread or crunchy croutons.
