3 Tbsp (45 mL) olive oil
1 medium onion, diced
4 cloves cloves garlic, minced
1 Tbsp (15 mL) ground cumin
2 tsp (10 mL) dried cilantro
1 tsp (5 mL) dried parsley
½ tsp (2 mL) salt and more to taste
½ tsp (2 mL) ground cayenne pepper
6 cups (1.5 L) vegetable broth
2 ½ cups (625 mL) split red lentils
¾ cup (175 mL) freshly squeezed lemon juice
1 Tbsp (15 mL) liquid honey
1. In large saucepan, heat oil over medium heat Sauté onion until translucent and slightly softened. Stir in garlic, cumin, cilantro, parsley, ½ tsp (2 mL) salt and cayenne pepper. Sauté until fragrant, about 1 minute. Pour in broth.
2. Rinse lentils well in lukewarm water. Drain.
3. Once broth is close to boiling, stir in lentils; simmer, stirring occasionally, until tender, about 20 to 25 minutes. (Optional: Once lentils are tender, purée soup slightly to get smoother consistency. The lentils tend to break down the more you boil them.)
4. Stir in lemon juice and honey until well combined. Adjust salt to taste.