Creamy Moong Dal Soup

Ingredients

• 1 cup Moong Dal, rinsed
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp cumin seeds
• 1 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Stir in turmeric, carrot, and celery. Cook for 2-3 minutes.
4. Add rinsed moong dal and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until dal is tender.
6. Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky.
7. Season with salt and pepper. Serve hot, garnished with cilantro and lemon wedges.