📖 Instructions

1. First, gather your ingredients! Make sure you have all your lentils, spices, and veggies ready to go. This makes the cooking process flow smoothly, believe me, I've learned from a few hectic kitchen experiences!
2. Next, finely chop the onion, carrots, and celery. Don't worry about being too precise – rustic is perfectly fine! I usually just roughly chop things, unless I am making something fancy.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until the vegetables have softened slightly. Stir occasionally. I like to keep it low and slow to ensure everything is perfectly cooked.
4. Add the cumin and coriander seeds to the pot and cook for another minute, stirring constantly, until fragrant. This step really helps bring out the best in the spices. You'll know it's ready when the kitchen smells amazing!
5. Stir in the lentils, chicken broth (or vegetable broth for a vegetarian version), diced tomatoes, and a generous pinch of salt and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Sometimes I get distracted and leave it for 35 minutes - whoops!
6. Once the lentils are tender, use an immersion blender (or carefully transfer the soup to a regular blender) to partially puree the soup. This step is optional but makes for a creamier texture. I love doing it partially to leave some texture in the soup.
7. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or even a squeeze of lemon juice. This is where you add your personal touch! I found a squeeze of lime adds a little something special!
8. Serve hot! Garnish with fresh cilantro or a dollop of plain yogurt (or vegan alternative) if desired. Enjoy this delicious and warming soup, and don't forget to share it with someone you love!
9. A little tip: For a thicker soup, you can mash some of the lentils against the side of the pot before blending. Alternatively, you can simmer the soup uncovered for the last 10 minutes of cooking to reduce the liquid