This soup is warm and tasty, and it's perfect for a cold day. Adding lemon makes the dish taste better and gives it a refreshing twist.
Ingredients: 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, chopped. 1 celery stalk, chopped. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon ground turmeric. 1 cup red lentils, rinsed and drained. 4 cups vegetable broth. 1 bay leaf. Salt and pepper, to taste. Juice of 1 lemon. 2 tablespoons chopped fresh cilantro, for garnish.
Instructions: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Add the carrot, celery, cumin, coriander, and turmeric. Cook for another 5 minutes. Stir in the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until lentils are tender. Season with salt and pepper, and stir in lemon juice. Remove bay leaf before serving. Garnish with chopped cilantro.
Prep Time: 15 minutes
Cook Time: 30 minutes
Galic Zorana


















