Vegan

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and sauté until translucent and slightly golden.
Stir in the minced garlic and cook until fragrant (about 1 minute).
Add the rinsed red lentils and stir to coat with the onion and garlic.
Add the ground cumin, ground coriander, ground paprika, and ground turmeric and stir to combine.
Pour in the vegetable broth or water so the lentils are fully submerged.
Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender (about 20–25 minutes).
Purée the soup until smooth and creamy using an immersion blender or a regular blender.
Return the puréed soup to the pot and warm over low heat.
Stir in the lemon juice and season with salt and pepper to taste.
Heat the soup a few more minutes until warmed through.
Ladle into bowls and garnish with chopped fresh parsley or cilantro; serve hot.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.