Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 1.5 cups dry red lentils, rinsed and drained
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric powder
  • 6 cups low-sodium vegetable broth
  • 2 cups water
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, tomato paste, cumin, paprika, and turmeric. Cook for another 2 minutes until the tomato paste darkens slightly and the spices smell fragrant.
  3. Add the rinsed red lentils and stir to coat them in the spice mixture. Pour in the vegetable broth and water.
  4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 20–25 minutes until the lentils have completely softened and the soup has a thick consistency.
  5. Turn off the heat. For a velvety finish, use an immersion blender to purée about half of the soup directly in the pot.
  6. Stir in the fresh lemon juice, chopped parsley, salt, and pepper. Taste and adjust lemon juice as needed.