👨‍🍳 تعليمات

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 6-8 minutes
2. 2

   Add the rinsed red lentils and the vegetable broth (or water) to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently. Cook for 20-25 minutes, or until the lentils are very tender and have started to break down.

   ⏱️ 20-25 minutes
3. 3

   Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a smoother soup, blend until completely smooth. For a slightly chunkier texture, blend less. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender (be cautious with hot liquids) or mash it with a potato masher.

   ⏱️ 3-5 minutes
4. 4

   Stir in the ground cumin, salt, and black pepper. Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth or water to reach your preferred consistency. Gently reheat the soup over low heat for a few minutes to allow the flavors to meld, but do not boil.

   ⏱️ 2-3 minutes
5. 5

   Ladle the hot soup into bowls. Serve immediately with fresh lemon wedges on the side for squeezing over the soup, and crusty bread for dipping.