A pinch of black pepper and cinnamon brings out a new depth with a warming and hearty feeling to the everyday lentil soup. 

• 1 cup dried red lentils, rinsed 

• 1 medium onion, finely chopped 

• 2 garlic cloves, minced 

• 1-inch piece ginger, grated 

• 1 medium carrot, diced 

• 1 celery stalk, diced 

• 1/2 tsp finely ground Ceylon cinnamon 

• 1/2 tsp freshly ground Sri Lankan black pepper 

• 1 tsp ground cumin 

• 4 cups vegetable broth or water 

• 1 tbsp olive oil 

• 1 tsp salt (to taste) 

• 1 tbsp lemon juice (freshly squeezed) 

• Optional: Fresh cilantro or parsley, chopped, for garnish 

• Optional: 1/2 cup coconut milk for creaminess 

• Large pot 

• Wooden spoon 

• Knife and cutting board 

• Measuring cups and spoons 

• Grater (for ginger) 

• Pepper grinder 

• Heat Oil: In a large pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes. 

• Add Aromatics: Stir in minced garlic, grated ginger, diced carrot, and celery. Cook for 3 minutes until fragrant and slightly softened. 

• Add Spices: Sprinkle in 1/2 tsp Ceylon cinnamon, 1/2 tsp black pepper, and 1 tsp cumin. Stir for 30 seconds to bloom the spices. 

• Add Lentils and Broth: Add 1 cup rinsed red lentils and 4 cups vegetable broth or water. Stir well and bring to a boil. 

• Simmer: Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until lentils are soft and the soup thickens. Add 1 tsp salt, adjusting to taste. 

• Finish: Stir in 1 tbsp lemon juice for brightness. If using, add 1/2 cup coconut milk and heat through for a creamier texture. 

• Serve: Ladle into bowls and garnish with fresh cilantro or parsley if desired. Enjoy hot for a warming, hearty meal. 

• Use Ceylon cinnamon for its subtle, sweet-citrusy warmth and Sri Lankan black pepper for its earthy spice. 

• Rinse lentils thoroughly to remove excess starch for a clearer soup. 

• Adjust cinnamon and pepper to taste, keeping them balanced to enhance the lentils. 

• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. 

• Savor the deepened flavors of this spiced lentil soup with a cozy, hearty feel!