From Lick Your Plate:

Thoughts

I really like lentil soup. A good lentil soup tastes earthy and woody with a little bit of sweetness or spice in between. This recipe is the easiest I've found so far and it works very well. I froze half the recipe and it was thawed and gone within 3 days. Oh, and an immersion blender instead of a food processor would help tremendously in the final step.

Spiced Red Lentil Soup

2 tbsp Olive Oil
1 Yellow Onion
2 Celery Stalks
2 Carrots
2 cloves Garlic
1 tsp Cumin
1/4 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
8 cups Chicken Broth
1 1/2 cups Red Lentils
1 tbsp Lemon Juice
1/4 cup Fresh Parsley

Saute diced celery and carrots until soft. Add cumin, salt, pepper, and cayenne and fry until fragrant. Add chicken broth and lentils and bring to a light boil. Simmer for 25 minutes. Using an immersion blender, blend until chunky. Add lemon juice and garnish with parsley.