মুসুর ডালের স্যুপ// Red lentil soup

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add red lentils, vegetable broth, cumin, coriander, turmeric, bay leaves, salt, and black pepper.

Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils are tender.

Remove bay leaves and blend the soup until smooth using an immersion blender or in batches.

Stir in lemon juice and adjust seasoning to taste.

Serve hot, garnished with chopped parsley.

Dietary

Allergens