Lentil Soup

Ingredients

• 1 cup red lentils - rinsed and drained
• 1 medium onion - finely chopped
• 1 medium carrot - peeled and diced
• 1 medium potato - peeled and diced
• 2 tablespoons olive oil - extra virgin for best flavor
• 1 teaspoon tomato paste - for depth of flavor
• 4 cups vegetable broth - or water
• 1 teaspoon cumin - ground for aroma
• 1/2 teaspoon red pepper flakes - adjust for heat
• salt to taste
• pepper to taste
• 2 tablespoons fresh lemon juice - for serving
• 2 tablespoons fresh parsley - chopped, for garnish

Step-by-step instructions

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the diced carrot and potato to the pot and cook for an additional 3 minutes, stirring occasionally.
3. Stir in the rinsed lentils, tomato paste, cumin, and red pepper flakes. Mix well to combine all ingredients.
4. Pour in the vegetable broth or water, and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
5. Let the soup simmer for 20-25 minutes, or until the lentils and vegetables are tender.
6. Use an immersion blender to purée the soup to your desired consistency, or leave it chunky if preferred. Season with salt and pepper to taste.
7. Serve hot, drizzling fresh lemon juice on top and garnishing with chopped parsley.

Serving suggestion

Traditionally served hot, garnished with parsley and a wedge of lemon on the side for added brightness.

Nutrition per serving (estimated)

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