A flavorful and hearty Egyptian-inspired lentil soup, perfect for a cozy meal.
Dice the onion and carrot into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
In a large saucepan, heat the olive oil over medium heat and sauté the onion, carrot, and garlic until softened.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Add the red lentils, salt, pepper, cumin, and turmeric to the saucepan, stirring to coat the lentils with the spices.
Toast the spices briefly to enhance their flavor before adding liquid.
Pour in 4 cups of water and bring to a boil. Reduce heat and simmer until the lentils are tender, about 25 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
Stir in the cayenne, lemon juice, and cilantro. Adjust seasoning to taste.
Add the lemon juice off the heat to preserve its fresh flavor.
Serve the soup hot, garnished with additional cilantro if desired.
Pair with warm pita bread for a complete meal.
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