If you’re tight on time, this is easy enough for a weeknight dinner and delicious enough that the whole family will rave. With carrots, fragrant cumin and warming turmeric, a crunchy topping sends this one over the top.
Canned or frozen fried onion rings for garnish. Or frozen onion rings cooked according to package instructions.
Instructions
Heat olive oil in a Dutch oven over medium heat. Add cumin seeds. When seeds begin to pop, add onion and cook until golden.
Add garlic, carrots and celery and cook gently 10 minutes. Stir in all spices and cook 1 minute, then add lentils.
Pour in stock. Add bay leaf and bring to a boil. Reduce heat and simmer uncovered 30 minutes. Remove bay leaf. Process the soup to a puree. Season with salt and pepper. Gently reheat.