👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 8-10 minutes.

   ⏱️ 10 minutes
2. 2

   Add minced garlic, cumin, and turmeric to the pot. Cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.

   💡 プロのコツ: Ensure lentils are well-rinsed to remove any debris.
4. 4

   Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very tender and have broken down.

   ⏱️ 30 minutes
5. 5

   Season the soup with salt and black pepper to taste. For a smoother consistency, you can use an immersion blender to partially or fully blend the soup.

   💡 プロのコツ: Blending is optional; some prefer a chunkier soup.
6. 6

   Ladle the soup into bowls. Serve hot, garnished with fresh chopped parsley or cilantro and a generous squeeze of fresh lemon juice.

   💡 プロのコツ: Lemon juice is essential for brightening the flavors.