Red Lentil Soup

• Adapted from A Beautiful Bowl of Soup
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon cumin
• 2 carrots, finely chopped
• 1 3/4 cups red lentils, picked over and rinsed
• 3 14-oz cans chicken broth (or an equal amount of vegetable broth)
• 1 cup water
• 1/4 cup lemon juice
• Additional lemon wedges
• Garnishes:
• aleppo pepper
• cilantro leaves

1. 1. Saute the garlic and onion over medium heat until the onion is tanslucent. Add the cumin and coriander, saute briefly, then add the lentils, chicken broth, and carrots.
2. 2. Bring the soup to a boil then reduce to a simmer. Cook until the lentils are soft which will take about 30 to 45 minutes.
3. 3. Stir in the cup of water, stirring to smooth the soup a little. Bring it back to a boil, remove from the heat, stir in the lemon juice. Taste for seasoning. I found that I needed no additional salt -- the canned broth provided enough.
4. 4. Serve garnished with aleppo pepper and cilantro leaves. Pass lemon wedges for those who want to add additional lemon.

a beautiful bowl, olive oil, onion, garlic, ground coriander, cumin, carrots, red lentils, chicken broth, water, lemon juice, lemon wedges, aleppo pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/red-lentil-soup-50033019 (may not work)