2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon cumin seeds (or ground cumin)
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 tablespoon oil (safflower, olive oil, etc.)
2 carrots, peeled and diced (small dice)
5 cups vegetable broth
3/4 cup red lentils, rinsed
Salt and pepper, to taste
Harissa or other hot pepper paste, to taste (optional)
Lemon juice, to taste (optional)
Fresh coriander, to garnish (optional)
In a saucepan, brown the onions, garlic, cumin, coriander and turmeric in the oil. Add the carrots and cook for 1 minute. Add the vegetable broth, lentils, salt and pepper.
Bring to a boil, cover and simmer gently for 10 minutes. With a hand mixer, blend half the soup (optional). Adjust the seasoning.
Serve. In each bowl, add a drop or two of harissa and lemon juice and top with a few fresh coriander leaves as a garnish (optional).
Pairs Well With
This is a quick lentil soup- just quick and tasty enough for those days where you're just plain running out of time!