# What You Need:
→ Lentils & Legumes
01 - 1 cup (200 g) red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1-inch piece fresh ginger, grated (about 1 tbsp)
→ Spices
07 - 1 tsp ground turmeric
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/4 tsp chili flakes (optional)
11 - Salt and black pepper, to taste
→ Liquids
12 - 5 cups (1.2 L) vegetable broth or water
→ Finishing
13 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
14 - 2 tbsp chopped fresh cilantro or parsley (optional)
15 - Lemon wedges, for serving
# How to Make It:
01 - In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in turmeric, cumin, coriander, and chili flakes. Cook for 30 seconds to toast the spices.
04 - Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and soup is slightly thickened.
05 - Season with salt and black pepper.
06 - Remove from heat. Stir in lemon juice and fresh herbs, if using.
07 - Adjust seasoning and lemon to taste. Serve hot with lemon wedges.
