Red Lentil Soup

Dice the onion and carrot finely. Heat the olive oil in a heavy-bottomed pot over medium heat and sauté the vegetables for 5 minutes until soft, stirring occasionally.

Add the minced garlic, ground cumin and turmeric; cook, stirring constantly, for 1 minute until the spices become fragrant.

Rinse the red lentils under cold running water until the water runs clear, add them to the pot and pour in the broth or water.

Bring to a boil, reduce the heat to low, cover with a lid and simmer for 20 minutes, stirring occasionally, until the lentils are completely tender.

Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy.

Season the soup with freshly squeezed lemon juice and salt to taste, ladle into bowls, sprinkle with fresh cilantro and serve with crusty bread.