Red Lentil Carrot Soup

What you need

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, grated or finely chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

The easy way

1. Heat olive oil in a pot over medium heat; sauté onion and carrots until softened, about 5 minutes.
2. Add cumin and turmeric, stirring constantly for 30 seconds to toast the spices.
3. Pour in red lentils and vegetable broth; bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Cook until lentils are completely soft and falling apart; stir in lemon juice and season with salt and pepper.
5. Ladle into bowls, garnish with cilantro, and store leftovers in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.