Mediterranean Red Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 ½ cups dried red lentils
• 5 cups vegetable broth
• 1 14 ounce or 400 gram can diced tomatoes
• 2 tablespoons lemon juice, or to taste
• Harissa paste, to taste (optional)
• Fresh chopped cilantro or parsley, for serving

Method

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

2. 2

   Add the garlic, cumin and coriander, and sauté for another minute, until the garlic becomes very fragrant.

3. 3

   Stir in the lentils, broth and tomatoes.

4. 4

   Bring the liquid to a boil, lower the heat to a simmer, and allow to continue simmering, uncovered, until lentils are soft, about 20 minutes. Thin the soup with some water if it becomes too thick while simmering.

5. 5

   Stir in the lemon juice and harissa (if using). Season the soup with salt and pepper to taste.

6. 6

   Ladle into bowls and top with parsley and/or cilantro.