# What You'll Need:
→ Lentils & Legumes
01 - 1 cup red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1-inch piece fresh ginger, grated (about 1 tbsp)
→ Oils & Fats
07 - 1 tbsp olive oil
→ Spices
08 - 1 tsp ground turmeric
09 - 1 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/4 tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 5 cups vegetable broth or water (use gluten-free broth if required)
→ Finishing
14 - 2 tbsp freshly squeezed lemon juice (about 1 lemon)
15 - 2 tbsp chopped fresh cilantro or parsley (optional)
16 - Lemon wedges, for serving
17 - Optional: 1 tbsp coconut milk for richness
# How To Make It:
01 - Heat a large pot over medium heat and add 1 tablespoon olive oil until shimmering.
02 - Add the chopped onion, diced carrot and diced celery; sauté for about 5 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, taking care not to brown the garlic.
04 - Sprinkle in turmeric, cumin, ground coriander and red pepper flakes; cook for 30 seconds while stirring to bloom the spices.
05 - Add the rinsed red lentils and 5 cups vegetable broth (or water); bring to a boil, then reduce heat to maintain a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the pot has slightly thickened.
06 - Season with salt and pepper to taste. Remove from heat, stir in 2 tablespoons lemon juice and 2 tablespoons chopped herbs, and adjust acidity and seasoning as needed.
07 - For a smoother consistency, partially blend with an immersion blender. If using, stir in a tablespoon of coconut milk for extra richness. Serve hot with lemon wedges.
