A comforting and flavorful lentil soup inspired by Middle Eastern cuisine, perfect for a cozy meal.
Peel and finely chop the onion and garlic.
Chopping the onion and garlic finely ensures they cook evenly and release their flavors.
Peel and dice the carrot into small cubes.
Cutting the carrot into small pieces helps it cook faster and blend well with the soup.
In a large pot, heat a splash of oil over medium heat and sauté the onion, garlic, and carrot until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the red lentils, cumin, turmeric, salt, and pepper to the pot, stirring to coat the lentils with the spices.
Coating the lentils with spices enhances their flavor as they cook.
Pour in the water and bring the mixture to a boil.
Ensure the water covers all the ingredients for even cooking.
Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally.
Stirring occasionally prevents the lentils from sticking to the bottom of the pot.
Chop the parsley finely and stir it into the soup just before serving.
Adding parsley at the end preserves its fresh flavor and vibrant color.
Serve the soup hot, optionally garnished with a lemon wedge on the side.
Lemon juice adds a bright, tangy flavor that complements the spices.
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