Ingredients

• 1 cup split lentils (red lentils)
• ¼ cup olive oil
• 1 medium-sized carrot (peeled and diced)
• 1 large potato (peeled and diced)
• 3 medium-sized onions (minced)
• 1 teaspoon cumin powder
• 5 1/2 cups water
• 1 chicken bouillon (optional, or vegetable bouillon for a vegan version)
• Salt to taste (and a pinch of freshly grated black pepper upon serving)
• 1 celery stem (diced, optional)

Directions

• Spread the lentils on a counter top and remove any pebbles or debris that might be mixed with the lentils.
• In a large saucepan, add the olive oil and onions and sauté on medium to high heat until the onions start changing color.
• Add the carrots, celery stemand potatoes and stir for a minute. Add the split lentils (red lentils) and stir for another minute. Add water and cumin powder
• Once the mixture starts boiling, reduce the temperature, cover up and let it simmer on low heat for 25 minutes.
• Blend the mix using an immersion blender, or even a regular blender.
• Resume cooking on low heat for 5 minutes. If the soup is too thick, add a bit more water .
• Add some freshly squeezed lemon juice, a drizzle of olive oil and some freshly grated black pepper upon serving, optional!

Notes

• 12-8-25 1/2 Recipe
• I Used
• Chicken Broth
• I Added
• Garlic minced
• Za'atar Seasoning Blend
• Kashmiri Mirch

Photos