Lemony Lentil & Dill Soup

1. 1
   prep · ~2 min

   Rinse the lentils until the water runs clear.

   Place the red lentils in a fine-mesh sieve and rinse under cold running water for about a minute, agitating them gently with your fingers, until the water runs almost clear. Drain well.

2. 2
   saute · ~7 min

   Sauté the onion, garlic, carrot and celery.

   Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot and celery, and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 to 7 minutes.

   TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium.
3. 3
   saute · ~1 min

   Stir in the cumin and turmeric.

   Add the ground cumin and turmeric to the pot. Stir constantly and cook for about 1 minute until the spices are fragrant and well coated onto the vegetables.

   TIPBlooming the spices in oil deepens their flavor dramatically.
4. 4
   simmer · ~20 min

   Add the lentils and water, then simmer.

   Pour in the rinsed lentils and 4 cups of water. Add the salt. Stir well, increase the heat to high and bring to a rolling boil. Reduce the heat to low, partially cover the pot with a lid, and simmer gently for 15 to 20 minutes, stirring occasionally, until the lentils are completely soft and have broken down.

   TIPA small amount of bright orange foam may rise to the surface during boiling; skim it off with a spoon.
5. 5
   mix · ~2 min

   Blend half the soup for a creamy texture.

   Remove the pot from the heat. Using an immersion blender, pulse a few times directly in the pot to partially blend the soup, leaving some texture. Alternatively, carefully transfer about half the soup to a countertop blender, blend until smooth, then return it to the pot and stir to combine.

   TIPFor a fully smooth soup, blend completely. For a rustic, brothy texture, skip this step entirely.
6. 6
   mix · ~1 min

   Stir in the fresh dill, lemon juice, and black pepper.

   Add the chopped fresh dill, lemon juice, and black pepper to the soup. Stir well to combine. Taste and adjust the seasoning, adding more lemon juice or salt if needed.

   TIPAlways add lemon juice off the heat to preserve its bright, fresh flavor.
7. 7
   serve

   Ladle into bowls, garnish, and serve hot.

   Divide the soup among serving bowls. Top each bowl with a pinch of extra chopped fresh dill and a light sprinkle of lemon zest. Serve immediately.

   TIPThis soup thickens as it cools. When reheating leftovers, simply add a splash of water to loosen it.

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