Middle Eastern Lentil Soup
1 hr 15 min8 servings
A warming pureed lentil soup with sautéed aromatics, cumin, and a bright finish of fresh lemon juice.
| prepRinse the lentils | ||||||
| 1 1/2 Tbsp olive oil | Sauté onion, celery, carrots & garlic until translucent | Add first broth & lentils, bring to boil | Add cumin, salt & allspice, simmer 30–40 min until vegetables soft | Blend with immersion blender until mostly smooth | Add remaining broth, simmer 15 min | Stir in lemon juice, season with salt to taste |
| 1 onion, diced | ||||||
| 1 stalk celery, diced | ||||||
| 2 carrots, diced | ||||||
| 2 garlic cloves, minced | ||||||
| 200 g dry green lentils, rinsed | ||||||
| 950 ml vegetable broth | ||||||
| 3 tsp cumin | ||||||
| 1 tsp kosher salt | ||||||
| 1/8 tsp allspice | ||||||
| 710 ml vegetable broth | ||||||
| 2 Tbsp fresh lemon juice | ||||||
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