Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced (150g)
  • 2 medium carrots, diced (120g)
  • 2 celery stalks, diced (80g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 ½ cups dry red lentils, rinsed well (300g)
  • 6 cups vegetable broth (low sodium) (1.4L)
  • 1 can (14.9 oz / 425g) diced tomatoes
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the 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, smoked paprika, and cumin, cooking for just 60 seconds until the spices smell nutty and fragrant.
  3. Stir in the rinsed red lentils and diced tomatoes, coating them in the spiced oil.
  4. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then immediately reduce the heat to low.
  5. Cover and simmer for 15–20 minutes, or until the lentils have completely broken down and the soup looks thick and soft.
  6. Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot (fully or partially depending on preferred texture).
  7. Stir in the lemon juice, salt, and pepper.