Lentil Soup Shooters

🛒 Ingredients

• Red Lentils 200 g · 700 kcal
• Vegetable Broth 1000 g · 25 kcal
• Carrot 100 g · 41 kcal
• Celery Stalk 50 g · 8 kcal
• Yellow Onion 100 g · 40 kcal
• Garlic 10 g · 15 kcal
• Olive Oil 15 g · 120 kcal
• Ground Cumin 2 g · 0 kcal
• Ground Coriander 2 g · 0 kcal
• Turmeric Powder 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal
• Lemon Juice 10 g · 2 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the red lentils thoroughly under cold water; set aside.
2. In a large pot, heat olive oil over medium heat, then add chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Add minced garlic, ground cumin, ground coriander, turmeric powder, and black pepper; cook for 1 minute until fragrant.
4. Stir in the rinsed red lentils and vegetable broth, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are very tender.
6. Remove the pot from heat and blend the soup with an immersion blender until smooth, or transfer to a regular blender and process carefully.
7. Stir in lemon juice and season with salt to taste. Adjust consistency with a little more broth or water if desired.
8. Serve the lentil soup warm in small shooter glasses, garnished with a tiny sprig of fresh parsley or cilantro.