Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups dry red lentils, rinsed
  • 1 can (14.5 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 1 tbsp lemon juice
  • ½ cup full-fat coconut milk

Instructions:

  1. Heat olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic and ginger, cooking for another 60 seconds until the fragrance is sharp and pungent.
  2. Add the cumin, smoked paprika, turmeric, cayenne, salt, and pepper. Stir constantly for 30–60 seconds until the spices darken slightly and smell toasted.
  3. Stir in the rinsed red lentils and crushed tomatoes, coating the lentils in the spice mixture. Pour in the vegetable broth.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils have softened and lost their shape.
  5. Remove from heat. Stir in the lemon juice and coconut milk until the soup is a creamy, opaque orange-brown hue.