Lentil Soup with Lemon and Cumin

Ingredients

• 1/2 cup Red lentils (dry)
• 1 tbsp Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 2 cups Vegetable broth (or water)
• 2 tbsp Lemon juice
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 2 tbsp Fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse the lentils. Dice the onion and mince the garlic; chop parsley if using.

2. 2

   Cook (20 minutes): Heat olive oil in a small pot over medium heat. Sauté onion for 4–5 minutes until softened, then stir in garlic and cumin for 30 seconds until fragrant.

3. 3

   Add lentils and broth to the pot. Bring to a simmer, then cook for 15–18 minutes, stirring occasionally, until the lentils are very soft and the soup is creamy.

4. 4

   Finish: Turn off the heat and stir in lemon juice. Season with salt and black pepper. If desired, top with parsley and serve.