A hearty and flavorful lentil soup with a touch of Middle Eastern spices, perfect for a cozy meal.
Rinse the lentils thoroughly under cold water and drain them.
Rinsing removes any dust or debris and ensures a clean flavor.
Heat the olive oil in a large saucepan over medium heat.
Using medium heat prevents the oil from burning and retains its flavor.
Add the chopped onion and diced red bell pepper to the saucepan, cooking until softened.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the ground cumin and smoked paprika, cooking for an additional minute to release their aromas.
Toasting the spices enhances their flavor and aroma.
Pour in the water and add the rinsed lentils. Bring the mixture to a boil.
Stir occasionally to prevent the lentils from sticking to the bottom.
Reduce the heat to low, cover the saucepan, and simmer for 20 minutes.
Simmering gently allows the lentils to cook evenly and absorb the flavors.
Stir in the salt and continue to simmer for another 10 minutes, or until the lentils are tender.
Taste the soup and adjust the seasoning as needed.
Squeeze in the juice of the fresh lemon, stir, and serve the soup warm.
Adding lemon juice at the end brightens the flavors and balances the dish.
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