Name: Lentil Soup
Yield: 0 serving
Ingredients: 1 Tablespoon olive oil; 2 cloves garlic, minced; 1 large onion, finely chopped; 1 or 2 carrots, finely chopped; 6 cups water and stock; 1 cup orange lentils; 1/2 teaspoon cumin; 1/4 teaspoon turmeric, for colour (optional); 1 teaspoon salt (or to taste); pepper to taste; 1 lemon; Garnish: fried onions

Ingredients

1 Tablespoon olive oil
2 cloves garlic, minced
1 large onion, finely chopped
1 or 2 carrots, finely chopped
6 cups water and stock
1 cup orange lentils
1/2 teaspoon cumin
1/4 teaspoon turmeric, for colour (optional)
1 teaspoon salt (or to taste)
pepper to taste
1 lemon
Garnish: fried onions

Procedure

Over medium-low heat, sauté garlic and onions until translucent. Add carrots and continue stirring for a few more minutes.
Add liquid and lentils. Bring to a boil. Lower temperature and simmer gently for one hour.
Add salt, pepper, cumin, and turmeric, if using. For a smooth soup like in the photo, puree in a blender or food processor or use an emulsion blender. Alternatively, if you like the texture, leave as is.
Garnish with fried onion and serve with fresh lemon slices.