👨‍🍳 निर्देश

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

3. 3

   Stir in turmeric, cumin, and coriander powders. Cook for 30 seconds, stirring constantly.

4. 4

   Add the rinsed red lentils, vegetable broth, and cinnamon stick to the pot. Bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are very tender. Stir occasionally to prevent sticking.

6. 6

   Remove the cinnamon stick. Season the soup with salt and black pepper to taste.

7. 7

   For a smoother consistency, you can use an immersion blender to partially or fully blend the soup. Alternatively, ladle some soup into a regular blender, blend, and return to the pot.

8. 8

   Serve hot, garnished with fresh chopped cilantro and with lemon wedges on the side.