Ingredients
- Lentils (1 cup)
- Onion (1 large)
- Carrot (1 large)
- Tomato Puree (1 tbsp)
- Cumin (2 tsp)
- Paprika (1 tsp)
- Mint (1/2 tsp)
- Thyme (1/2 tsp)
- Black Pepper (1/4 tsp)
- Red Pepper Flakes (1/4 tsp)
- Vegetable Stock (4 cups)
- Water (1 cup)
- Sea Salt (Pinch)
Instructions
Steps
- Start by inspecting your lentils for any debris, rinse them thoroughly 2 to 3 times, then drain and set them aside.
- In a large pot over medium-high heat, warm olive oil and sauté the onion with a pinch of sea salt for about 3 minutes. Add the carrot and cook for an additional 3 minutes.
- Stir in the tomato puree and let it cook for about 1 minute. Quickly add cumin, paprika, mint, thyme, black pepper, and red pepper flakes, stirring for about 10 seconds to release the spices' aromas.
- Immediately add the prepared lentils, water, vegetable stock, and a bit more salt. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to medium-low, cover the pot halfway, and let it simmer for 15-20 minutes, or until the lentils are tender and the carrots are cooked through.
- After cooking, blend the soup using a blender or an immersion blender until you reach your desired consistency. Taste and adjust the seasoning if needed.
- Serve with crushed crackers, torn bread, or another thickening option for added texture. This soup keeps well in the fridge for about a week, making it perfect for leftovers.