Turmeric-Scented Lentil Soup with Toasted Cumin and Cilantro

In a small saucepan, combine the rinsed red lentils, vegetable broth, turmeric, and cumin. Bring to a simmer over medium heat. Reduce heat to low, cover, and cook for 15-18 minutes, or until lentils are tender and have broken down, creating a thick soup. Stir occasionally to prevent sticking. If the soup becomes too thick, add a splash more broth or water.

While the lentils cook, heat the olive oil in a tiny skillet over low heat. Add the cumin seeds (if using whole) and toast for about 30 seconds until fragrant. Be careful not to burn them.

Season the soup generously with salt and black pepper to taste. Ladle the soup into a small bowl. Drizzle with the toasted cumin-infused olive oil. Garnish with fresh chopped cilantro and serve immediately with a lemon wedge on the side for squeezing over the soup.