Recipe Index

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried mint
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable stock
• 1 cup water
• Sea salt, to taste
• Lemon wedges, to serve

Method

1. Heat the olive oil in a large pot over medium heat. Cook the onion and carrot for 5 to 6 minutes, until softened.
2. Stir in the tomato paste, cumin, paprika, mint, thyme, black pepper, and red pepper flakes and cook for 1 minute.
3. Add the lentils, stock, and water. Bring to a boil, then reduce to a simmer, cover loosely, and cook for 20 to 25 minutes, until the lentils have completely broken down.
4. Blend the soup with an immersion blender until smooth, or leave it slightly textured if you prefer.
5. Season with salt, simmer for 2 more minutes, and adjust the consistency with a little hot water if it is too thick.
6. Serve hot with lemon wedges for squeezing over.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data