Prep (10 minutes):

1. Rinse the lentils:  In a colander, rinse the lentils under cold running water until the water runs clear. Draining removes any dirt or debris.

2. Minced garlic: Finely chop or mince the garlic cloves.

Cooking (45 minutes):

1. Bring the broth to a boil: In a large pot, add the vegetable broth (or water). Bring it to a boil over medium heat.

2. Add the ingredients: Once the broth is boiling, add the rinsed lentils, minced garlic, Himalayan pink salt, black pepper, ground cumin, bay leaf, ground turmeric, and ground coriander. Stir well to combine all the ingredients.

3. Simmer the soup: Reduce the heat to medium-low, cover the pot with a lid, and simmer the soup for 37-40 minutes.
   Tip 1: Skimming the surface (optional): During the first 10 minutes of simmering, a foamy layer may appear on the surface of the soup. You can skim this off with a spoon for a clearer broth.
   Tip 2: Checking for doneness: The lentils are done when they are tender but still hold their shape. You can test for doneness by tasting a lentil. If it's still too firm, simmer for a few more minutes.

4. Adjust seasoning (optional): After 37-40 minutes of simmering, taste the soup and adjust the seasonings with additional salt or pepper if needed.

5. Creamy texture (optional): If you prefer a creamier lentil soup, use an immersion blender or transfer half of the soup to a blender and blend until smooth. Then, return the blended mixture to the pot with the remaining soup and stir to combine.

Serving (5 minutes):

1. Serve hot: Ladle the lentil soup into bowls and serve hot.

2. Garnish (optional): For an extra touch, you can garnish the soup with a drizzle of olive oil, a sprinkle of fresh chopped herbs (such as parsley or cilantro), or a dollop of plain yogurt.

3. Bread or croutons: Enjoy the lentil soup with crusty bread or homemade croutons for dipping.

Tips:

• You can add other vegetables to the soup for extra flavor and nutrients. Chopped carrots, celery, onions, or potatoes are all good options. Add them to the pot with the lentils and broth.

• To make the soup even heartier, you can add a can of diced tomatoes or a handful of cooked shredded chicken.

• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated in a pot on the stovetop.

Enjoy this delicious and easy lentil soup recipe!