Lentil Soup with Lemon and Turmeric
Ingredients:
- 2 Tablespoons Olive Oil
- 2 Cups Finely Chopped Onion (1 Medium Onion)
- 1 1/2 Cups Chopped Carrot (2 Large Carrots)
- 2 Teaspoons Minced Garlic (3 Cloves)
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon Fresh Ground Black Pepper
- 1/2 Teaspoon Ground Turmeric
- 2 Cups (12 Ounces) Lentils, Picked and Rinsed
- 8 Cups Chicken or Vegetable Broth
- 2 Heaping Cups Shredded Kale or Spinach
- 1 to 2 Lemons
- 1/4 Cup Chopped Fresh Herbs Like Parsley or Dill, Optional
- Fine Sea Salt, to Taste
Instructions:
- Heat the Oil in A Large Pot (Like A Dutch Oven) Over Medium Heat. Add the Onions, Carrot, and 1/4 Teaspoon of Salt and Cook, Stirring Occasionally Until they are Softened and Starting to Smell Sweet, About 5 to 7 Minutes. Stir in the Garlic, Cumin, Coriander, Black Pepper, and Turmeric and Cook for 30 Seconds.
- Stir in the Lentils and Broth. Increase the Heat to High and Bring Just to A Boil. Taste then Adjust with Salt (We Add Between 1/2 and 1 Teaspoon Depending on How Well Seasoned the Broth is). Reduce the Heat to A Simmer and Cook, Partially Covered, Until the Lentils are Tender, 35 to 40 Minutes.
- Uncover the Pot and Stir in the Kale (or Spinach) and Cook, Uncovered, Another 5 Minutes. Take the Soup off of the Heat, and then Stir in the Juice of Half A Lemon and the Fresh Herbs. Taste the Soup, and then Season with Additional Salt and/or Lemon Juice. (I Like Quite A Bit of Lemon.)
- Serve or if you Prefer the Soup to be Blended, Use an Immersion Blender to Blend Until your Desired Consistency. Alternatively, you can use A Stand Blender to Blend All or Part of the Soup. For Even more Lemon Flavor, Serve with A Few Lemon Slices.
