Iraqi Red Lentil Soup (Dal) Recipe | Raah TV | Ramadan

Rinse red lentils under cold water until the water runs clear.

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

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

Stir in cumin, coriander, and turmeric; cook for 1-2 minutes until fragrant.

Add rinsed lentils and vegetable broth; bring to a boil.

Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.

Once lentils are tender, blend the soup with an immersion blender until smooth.

Stir in lemon juice and season with salt and black pepper to taste.

Serve hot, garnished with fresh parsley.

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