Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil  (15 ml)
  • 1 medium onion, diced (255 g, approx. 2 cups)
  • 2 carrots, peeled & diced  (205 g, approx. 1 ⅔ cups)
  • 4 garlic cloves, minced or grated  (27 g, 1 heaping tbsp )
  • 1 tbsp tomato paste (25 g)
  • 2 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp ground turmeric 
  • 6 cups vegetable stock (1.5 L)
  • 1 ½ cups red lentils, rinsed (285 g)
  • 3 tbsp lemon juice (45 ml)
  • 1 tsp lemon zest
  • ¼ cup cilantro, roughly chopped (12 g) 
  • salt and pepper, to taste

Instruction

  • Heat 1 tbsp oil (use water or broth for oil-free) in a large pot over medium heat.
  • Add the onions, carrots and garlic and a pinch of salt and pepper. Cook, stirring occasionally, for 6-8 min, until softened.
  • Stir in the tomato paste, cumin, coriander, smoked paprika and turmeric. Cook, stirring constantly, for 30 seconds, until fragrant. 
  • Add stock and lentils and season with another pinch of salt and pepper.
  • Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 15-18 min, until lentils are tender.
  • Using an immersion blender, or regular blender, blend half the soup until smooth. Return soup to the pot, if using a regular blender. 
  • Add 1 tsp lemon zest and 3 tbsp lemon juice, then stir to combine.
  • Taste and season with salt and pepper, if necessary.
  • Serve with fresh cilantro.