Ingredients
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5 cups vegetable broth or 5 cups water
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1 cup dried red lentils
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2 cups chopped potatoes
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8 garlic cloves, peeled and left whole
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1 tablespoon canola oil
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2 teaspoons ground cumin
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1/2 teaspoon turmeric
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1 teaspoon salt
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1/3 cup chopped fresh cilantro
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3 tablespoons fresh lemon juice
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salt and pepper
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2 cups chopped onions
Instructions
- Add the first 5 ingredients to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- Take pot from stove burner and set aside.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
- Set spice mixture aside for 1 minute to cool.
- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
- Add in lemon juice; stir to combine.
- Rewarm soup in soup pot; season if needed with salt/pepper.