This lentil soup defies expectations of how lentil soup should be. It is a regular meal in Iran, especially when people are in a little bit of time crunch. The cooking is painless, easy and fast.
Ingredients:
# 2 cups red lentils, washed
# 8 cups vegetable broth, low sodium if possible
# 3 garlic cloves, chopped
# 1 Tbsp. fresh coriander or parsley, chopped
# 1 Tbsp turmeric
# salt and pepper
Instructions:
# Heat olive oil in a pot over or large pot over medium-high heat.
# Add the garlic and stir fry.
# Add the washed lentils and then turmeric.
# Then the broth and heat to a boil.
# Simmer uncovered on low heat for about 20 minutes or until the lentils are cooked through.
# Serve warm with the bread of your choice. Garnish with extra parsley or coriander if you desire.
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