Quick Red Lentil Soup

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables are softened and onion is translucent.

2. 2

   Stir in minced garlic, ground cumin, and ground coriander. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

3. 3

   Add the rinsed red lentils, vegetable broth, canned diced tomatoes (undrained), and the bay leaf (if using) to the pot. Stir everything together.

4. 4

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.

5. 5

   Remove and discard the bay leaf. Season the soup with salt and black pepper to taste. For a smoother consistency, you can use an immersion blender to blend a portion or all of the soup directly in the pot.

6. 6

   Ladle the hot soup into bowls. Garnish with fresh chopped parsley or cilantro and a squeeze of fresh lemon juice before serving.

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