Crushed Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  ⅓ tbsp or 4g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  4 cloves, minced or 12g

• Lentils

  Raw

  1 ½ cup or 288g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Warm the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Stir in the minced garlic, turmeric, and ground cumin; cook until fragrant, about 1–2 minutes.
3. Rinse and drain the lentils, then add them to the pot. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally (more frequently toward the end), until the lentils are very tender, about 35 minutes.
4. Stir in the chopped parsley and lemon juice and simmer 2–3 minutes more. Adjust seasoning to taste and serve warm.