Homemade Lentil Soup with Crispy Pita

Fun Fact: Just one cup of cooked lentils has about 18 grams of protein, making this soup a fantastic meat-free protein source. One bowl of soup can provide nearly half your daily fiber intake.

Ingredients:

• Baby carrots
• White onion
• Celery
• Garlic cloves
• Olive oil
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp turmeric
• Salt & pepper to taste
• 3 cups split red lentils
• 1.5 liters of water
• Lemon juice (to taste)
• Pita bread
• Sumac

Directions:

1. Slice the carrots, onion, and celery. Dice the garlic.
2. In a large pot, heat olive oil and sauté the onions, garlic, carrots, and celery until fragrant.
3. Add cumin, paprika, turmeric, salt, and pepper. Stir well.
4. Pour in the red lentils and water. Mix everything together.
5. Bring to a boil and let simmer for 20–25 minutes.
6. Use a hand blender to blend the soup to your desired texture.
7. Add lemon juice and stir it in for a bright, fresh finish.

For the Crispy Pita:

1. Roll up a loaf of pita bread and slice it into thin strips.
2. Toss the slices in olive oil and sumac.
3. Air fry until golden and crispy.