Ingredients:

  • 2 cups (400g) dried brown lentils, rinsed
  • 6 cups (1.4L) vegetable broth
  • 1 large yellow onion (150g), finely diced
  • 1 medium russet potato (170g), peeled and finely cubed
  • 3 tbsp (42g) extra virgin olive oil
  • 1 tsp (3g) turmeric powder
  • 1/2 tsp (1g) cumin powder
  • 1/2 tsp (1g) black pepper
  • 1 tsp (6g) sea salt
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (2g) dried mint
  • 1 tsp (5ml) olive oil for mint garnish

Instructions:

  1. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced yellow onions and sauté for 8–10 minutes until golden and translucent.
  2. Stir in the turmeric, cumin, and black pepper. Allow the spices to bloom in the hot oil for 60 seconds until highly fragrant.
  3. Add the rinsed lentils, cubed potato, and 6 cups vegetable broth to the pot.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the lentils are buttery soft.
  5. Stir in the sea salt and fresh lemon juice. In a separate small pan, quickly sauté the dried mint in 1 teaspoon of oil for 30 seconds and swirl into the soup before serving.