Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 cups dried red lentils, rinsed well
  • 8 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup fresh dill, chopped
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven or heavy-bottomed pot. Add the diced onion and carrots, cooking for 5-7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, ground cumin, and ground turmeric, cooking for 60 seconds until the spices are fragrant.
  3. Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  4. Cover with a lid and simmer for 25-30 minutes until the lentils are completely soft and the soup has thickened.
  5. Remove the pot from the heat. Stir in the fresh lemon juice, chopped dill, and chopped parsley.
  6. Optional: Use an immersion blender to purée about 30% of the soup directly in the pot for a creamier texture. Season with salt and pepper to taste.