👨‍🍳 作り方

1. 1

   Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 6-7 minutes.

   💡 プロのコツ: Don't rush this step; softening the vegetables builds a flavor base.
2. 2

   Add aromatics and spices: Stir in the minced garlic, cumin, coriander, and turmeric. Cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Cook the lentils: Add the rinsed red lentils to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are very tender.

   ⏱️ 30-40 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking.
4. 4

   Blend the soup: Once the lentils are tender, use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender.

   💡 プロのコツ: Be cautious when blending hot liquids.
5. 5

   Season and serve: Stir in salt and pepper to taste. Serve hot, with fresh lemon wedges on the side for squeezing into the soup.

   💡 プロのコツ: A squeeze of lemon brightens the flavors of the soup.