Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 3 cloves garlic, minced
  • 1 cup dried red lentils, rinsed well
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups vegetable broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onion and carrots, sautéing for 5-7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic, tomato paste, cumin, and smoked paprika. Cook for another 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and the spices become fragrant.
  3. Stir in the rinsed red lentils to coat them in the aromatic oil.
  4. Pour in the vegetable broth. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
  5. Cover and simmer for 15-20 minutes until the lentils have softened and partially broken down, naturally thickening the broth.
  6. Remove the pot from the heat. For a velvety finish, use an immersion blender to pulse the soup 3-4 times.
  7. Stir in the fresh lemon juice and season with salt and pepper. Garnish with chopped parsley.