Lemony Red Lentil Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 1/2 cups red lentils, rinsed
• 6 cups vegetable broth
• 1 tsp salt, or to taste
• juice of 1 lemon
• red pepper flakes and chopped parsley, to serve

Steps

1. Heat the oil in a pot over medium heat. Cook the onion and carrot until soft, about 6 minutes.
2. Stir in the garlic, tomato paste, cumin and paprika for 1 minute.
3. Add the lentils and broth, bring to a boil, then simmer partly covered until the lentils are falling apart, about 20 minutes.
4. Blend until smooth with an immersion blender (or leave it chunky). Stir in the lemon juice and season with salt.
5. Serve with a pinch of pepper flakes, parsley and a drizzle of olive oil.

TipThe soup thickens as it sits. Thin leftovers with a little water or broth when reheating.