Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (190g) dry red split lentils, rinsed
  • 1 (15 oz / 425g) can kidney beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 6 cups (1.4L) vegetable broth
  • 1 (14.5 oz / 411g) can diced tomatoes
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven or large heavy-bottomed pot. 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 and cook for another 60 seconds until fragrant.
  3. Stir in the cumin, smoked paprika, and turmeric. Toast the spices with the vegetables for about 1 minute.
  4. Add the rinsed red lentils, drained kidney beans, diced tomatoes (with juices), and vegetable broth.
  5. Increase heat to bring the mixture to a gentle boil, then immediately reduce to low. Cover and simmer for 20–25 minutes until the red lentils have softened and partially dissolved.
  6. Remove the pot from heat. Stir in the lemon juice, salt, and pepper.
  7. For a velvety finish, use an immersion blender to pulse the soup 3–4 times. Garnish with fresh parsley.