Middle Eastern Lentil Soup with Spices

1.Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside.

2.Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft.

3.Add the minced garlic and cook for another 1 minute until fragrant, stirring frequently to avoid burning.

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

5.Add the diced carrot (optional) and the rinsed lentils to the pot. Stir well to coat the lentils with the spices.

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

7.Once boiling, reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils and carrot are tender and the soup has thickened slightly. Stir occasionally to prevent sticking.

8.Using an immersion blender, carefully blend the soup until smooth but still slightly textured. If you prefer a thinner consistency, add water or broth as needed and stir well.

9.Remove the pot from heat and stir in the lemon juice to brighten the flavors. Adjust salt and pepper to taste.

10.Serve the soup hot, garnished with freshly chopped parsley. This soup pairs well with warm flatbread or steamed rice for a complete halal meal.