Lentil Soup

Ingredients

• 1 cup red lentils, rinsed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and 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 salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, roughly chopped
• 1 tablespoon fresh dill, roughly chopped
• 1 tablespoon lemon juice

Steps

1. 1

   1. Heat olive oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened, about 6 minutes.

2. 2

   2. Add the garlic, cumin, coriander, paprika, and turmeric and stir for 1 minute until fragrant.

3. 3

   3. Pour in the crushed tomatoes and broth, then add the lentils, salt, and pepper. Stir to combine.

4. 4

   4. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, until the lentils are completely tender and the soup has thickened to a deep amber color.

5. 5

   5. Use an immersion blender to partially blend the soup, leaving roughly half the texture intact for body. Adjust seasoning with salt and lemon juice.

6. 6

   6. Ladle into bowls and finish with a scatter of fresh parsley and dill.