Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1.5 cups dry red lentils, rinsed thoroughly
  • 1 medium gold potato, peeled and cubed small
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and carrots, cooking for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and smells fragrant.
  3. Stir in the rinsed red lentils, cubed potatoes, cumin, and smoked paprika, coating the vegetables in the spice mixture.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils have completely softened and the potatoes are fork-tender.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth.
  6. Stir in the fresh lemon juice and salt. Drizzle with extra virgin olive oil and garnish with chopped fresh parsley before serving.