Middle Eastern Lentil Soup with Spices

1.Rinse the red lentils under cold running water until the water runs clear to remove excess starch and impurities. Set aside.

2.In a large pot, heat the olive oil over medium heat. Add the finely minced onion and sauté for about 5 minutes until translucent and soft, stirring occasionally to avoid browning.

3.Add the minced garlic to the pot and cook for another 1 minute until fragrant, stirring constantly to prevent burning.

4.Stir in the ground cumin, coriander, turmeric, cinnamon, allspice, and black pepper. Cook the spices with the onion and garlic for about 1 minute to release their aromas, stirring continuously.

5.Add the rinsed lentils to the pot and stir well to coat them evenly with the spices and onion mixture.

6.Pour in the 6 cups of water or vegetable broth and bring the mixture to a boil over high heat.

7.Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are very soft and the soup has a smooth, velvety texture with no lumps or bumps.

8.Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.

9.Season the soup with salt to taste and add the fresh lemon juice, stirring well to balance the flavors.

10.Simmer the soup for an additional 5 minutes on low heat to allow the flavors to meld together.

11.Ladle the soup into bowls and garnish with finely chopped fresh parsley if desired. Serve hot with warm pita bread or plain rice for a wholesome meal.