Easy Lebanese Red Lentil Soup with Lemon and Cumin

1. 1

   In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent.

2. 2

   Stir in minced garlic, cumin seeds, and coriander powder; cook for an additional minute until fragrant.

3. 3

   Add red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. 4

   Once lentils are tender, use an immersion blender to puree the soup until smooth. Adjust consistency with more broth if needed.

5. 5

   Stir in lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Per serving