Lentil Soup

Ingredients

• 1 cup red lentils, rinsed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, roughly chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Steps

1. 1

   1. Heat olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5–6 minutes until softened and lightly golden.

2. 2

   2. Stir in the garlic, cumin, coriander, paprika, and turmeric. Cook for 1 minute until fragrant.

3. 3

   3. Add the crushed tomatoes and stir to coat the vegetables, cooking for 2 minutes to deepen the flavor.

4. 4

   4. Pour in the broth, add the lentils and thyme, and bring to a boil. Reduce heat and simmer uncovered for 25 minutes until lentils are completely tender.

5. 5

   5. Use an immersion blender to partially blend the soup — leaving some texture — until it reaches a thick, rich consistency.

6. 6

   6. Stir in the lemon juice, adjust seasoning, and ladle into bowls. Finish with a scatter of fresh parsley and a drizzle of olive oil.