Arabic Lentil Soup Flavorful and Nourishing Dish

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 large potato, diced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 juice lemon
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 bunch fresh cilantro or parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and sauté for another minute, until fragrant.
3. Add the diced carrots and potato to the pot, cooking for an additional 5 minutes, stirring occasionally.
4. Now, add the rinsed lentils, ground cumin, ground coriander, smoked paprika, and a pinch of salt and pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
6. Remove from heat and stir in the lemon juice. Adjust the seasoning with more salt and pepper if needed.
7. For a creamier texture, use an immersion blender to puree half of the soup, then stir back into the pot. Alternatively, you can blend it in batches in a regular blender.
8. Serve hot in bowls, garnished with fresh cilantro or parsley.