Ingredients
- Lentils (1 cup)
- Vegetable Stock (4 cups)
- Water (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)
- Sea Salt (Pinch)
Instructions
Steps
- Rinse 1 cup of lentils thoroughly, checking for debris, then drain and set aside.
- In a large pot over medium-high heat, heat some olive oil and sauté 1 large onion with a pinch of salt for about 3 minutes. Add 1 large carrot and continue cooking for another 3 minutes.
- Stir in 1 tablespoon of tomato puree and cook for about 1 minute. Quickly add 2 teaspoons of cumin, 1 teaspoon of paprika, 1/2 teaspoon of mint, 1/2 teaspoon of thyme, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes, stirring for 10 seconds to activate the spices.
- Add the rinsed lentils, 4 cups of vegetable stock, 1 cup of water, and an additional pinch of 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 soft and the carrots are fully cooked.
- Blend the soup using a blender or hand blender until reaching your preferred consistency. Taste and adjust seasoning with more salt if needed.
- Serve the soup with crushed crackers, torn bread, or any thickening agent of your choice for added texture.