👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Ensure vegetables are tender but not browned.
2. 2

   Add the minced garlic, cumin, coriander, cinnamon, and smoked paprika. Stir and cook for 1-2 minutes until fragrant.

   💡 Proffstips: Toasting the spices enhances their flavor.
3. 3

   Add the chopped tomato (or puree) and cook for another minute, stirring constantly.

4. 4

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

   💡 Proffstips: Make sure the pot is large enough to accommodate the liquid and prevent boiling over.
5. 5

   Reduce the heat to a simmer, cover the pot, and cook for 25-30 minutes, or until the lentils and vegetables are tender and the lentils have started to break down.

   💡 Proffstips: Stir occasionally to prevent sticking.
6. 6

   For a smoother soup, use an immersion blender to blend all or part of the soup to your desired consistency. Alternatively, leave it chunky.

   💡 Proffstips: Be careful when blending hot liquids.
7. 7

   Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

   💡 Proffstips: The lemon juice brightens the flavors of the soup.
8. 8

   Serve hot, optionally garnished with fresh parsley or a drizzle of olive oil. Crusty bread or za'atar croutons are excellent accompaniments.

   💡 Proffstips: Za'atar croutons can be made by toasting bread cubes with za'atar spice blend and olive oil.