A hearty and flavorful lentil soup with a zesty lemon twist.
Heat the olive oil in a heavy pot over medium heat until shimmering.
Use a heavy-bottomed pot to ensure even heating and prevent burning.
Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Stir frequently to avoid browning the garlic too much, as it can turn bitter.
Stir in the lentils, ground ginger, cumin, and coriander, coating them in the oil and aromatics.
Toasting the spices briefly enhances their flavor.
Add the chopped tomatoes, cayenne pepper, water, and lemon slices. Bring to a boil.
Cut the lemon into thin slices to release more flavor.
Reduce the heat to low, cover, and simmer until the lentils are tender, about 30 minutes.
Check occasionally and stir to prevent sticking.
Remove the lemon slices and blend the soup until smooth, or leave it chunky if preferred.
Blend in batches if your blender is small to avoid overfilling.
Season with salt and pepper to taste, and garnish with fresh coriander leaves.
Add a drizzle of olive oil on top for extra richness before serving.
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