A delightful and hearty soup featuring red lentils, aromatic spices, and a zesty lemon finish.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures a clearer soup.
In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer.
Stir occasionally to prevent the lentils from sticking to the bottom.
Add the chopped onion, celery, carrots, and minced garlic to the pot. Simmer for 20 minutes.
Cut the vegetables into similar sizes for even cooking.
Stir in the curry powder, ground cumin, and chopped cilantro. Simmer for another 15 minutes.
Toast the spices briefly before adding for enhanced flavor.
Season with salt and pepper to taste. Squeeze in the juice of the lemon and stir well.
Add the lemon juice off the heat to preserve its fresh flavor.
Serve the soup hot, garnished with additional cilantro if desired.
Pair with crusty bread for a satisfying meal.
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