Red Lentil Soup

Cumin and turmeric are briefly heated in the oil after the onion and garlic, while the lemon juice is held back until the pot is off the heat. For 4 servings, the recipe uses 300 g red lentils and 1000 ml vegetable stock. Rinse the lentils under running water until the water looks mostly clear, then drain them well. Finely chop 1 onion and 3 garlic cloves so they soften evenly throughout the soup. Of the 2 tablespoons olive oil, reserve a small portion for the finished bowls and put the rest in the pot. Cook the onion over medium heat for about 5 minutes, stirring often, until it becomes translucent without browning. Add the garlic and cook it for 1 minute, only until the raw smell fades. Stir in 1.5 teaspoons cumin and 0.5 teaspoon turmeric. Let the spices heat in the oil for 30 seconds to release their aroma, then move on before they scorch. Add the drained lentils, 1000 ml vegetable stock, and 1 teaspoon salt, and bring the pot to a boil. Reduce to gentle heat and simmer for about 20 minutes. Stir from time to time so the softening lentils do not stick to the bottom. The base is ready when the lentils have split and the soup has become thick and golden. If a smoother texture is wanted, use a hand blender on only half of the soup. Leaving the other half unblended preserves some body and avoids turning the entire pot into a gluey puree. Turn off the heat before stirring in 2 tablespoons lemon juice, then taste and adjust the salt if needed. Divide the soup among bowls and drizzle the olive oil reserved at the beginning over the surface. The final bowl combines the earthy cumin and turmeric with fresh acidity added after cooking, while the broken lentils supply the creamy texture.