Ingredients

• 1 tbsp vegetable oil
• 2 yellow onions, finely diced
• 2 garlic cloves, minced
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 28-oz can crushed tomatoes
• 1 1/2 cups dried red lentils
• 2 tbsp tomato paste
• 6 cups vegetable or chicken broth
• 1 lemon, cut into wedges
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Stir in the garlic, turmeric, coriander, cumin, and cinnamon. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the crushed tomatoes, lentils, and tomato paste. Stir in the broth and season the soup with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the lentils have softened and the flavours have intensified, about 30 minutes.
Serve immediately with the lemon wedges and parsley.