Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup dry red split lentils, rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, cumin, smoked paprika, and turmeric; cook for 60 seconds until the spices smell nutty and fragrant.
  3. Stir in the rinsed red split lentils and diced tomatoes. Pour in the vegetable broth and stir well to combine.
  4. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low. Cover and simmer for 15–20 minutes, or until the lentils have softened and the soup has a thick, velvety consistency.
  5. Stir in the drained red kidney beans and cook for another 5 minutes to heat them through.
  6. Remove the pot from the heat and stir in the fresh lemon juice. Season with salt and pepper to taste.