Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 cups dry red lentils, rinsed thoroughly
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.5 tsp smoked paprika
  • 6 cups vegetable broth, low sodium
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Heat 2 tbsp of olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery, cooking for 6-8 minutes until softened. Stir in the minced garlic and cook for another 60 seconds.
  2. Stir in the tomato paste, ground cumin, ground turmeric, and smoked paprika. Cook for 2 minutes, stirring constantly, until the spices are toasted and the tomato paste darkens.
  3. Add the rinsed red lentils and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the lentils have completely broken down.
  4. Remove the pot from heat and stir in the fresh lemon juice. Use an immersion blender to pulse the soup until smooth or partially blended depending on preference. Stir in a final drizzle of olive oil before serving.