👨‍🍳 作り方

1. 1

   Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain well.

2. 2

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

3. 3

   Add the minced garlic, ground cumin, ground coriander, and turmeric powder. Stir and cook for about 1 minute until fragrant.

4. 4

   Add the rinsed lentils, chopped celery, chopped carrot, and chopped potato (if using) to the pot. Stir to coat the vegetables and lentils with the spices.

5. 5

   Pour in the vegetable broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils and vegetables are tender.

6. 6

   Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. If the soup is too thick, add a little more broth or water to reach your desired consistency.

7. 7

   Season the soup with salt and pepper to taste. Reheat gently if necessary.

8. 8

   Serve hot, garnished with fresh lemon wedges on the side for squeezing into the soup.