Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 cloves garlic, minced
  • 1 cup dried red lentils, rinsed thoroughly
  • 6 cups low-sodium vegetable broth
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sliced carrots. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
  2. Stir in the minced garlic, turmeric, cumin, and smoked paprika; cook for exactly 60 seconds until the spices smell nutty and fragrant.
  3. Pour in the rinsed red lentils and vegetable broth. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low.
  4. Cover with a lid and simmer for 15–20 minutes until the lentils are tender and have burst.
  5. Remove the pot from heat. Stir in the lemon juice, salt, and pepper.
  6. Use an immersion blender to puree the soup until smooth or leave partially chunky depending on preference. Garnish with chopped fresh parsley.