Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 large (180g) carrots, peeled and diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 1 cup (190g) dry red lentils, rinsed well
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) turmeric powder
  • 1/4 tsp (0.5g) red pepper flakes
  • 6 cups (1.4l) low-sodium vegetable broth
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add the finely diced yellow onion and diced carrots, cooking for 6–8 minutes until the onions are translucent and carrots have softened slightly.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add ground cumin, turmeric powder, and red pepper flakes to the vegetables. Stir constantly for 1 minute to toast the spices in the oil.
  4. Stir in the rinsed dry red lentils and the low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to low.
  5. Cover with a lid and simmer for 20–25 minutes until the lentils have swollen and almost completely dissolved into the liquid.
  6. Remove the pot from heat. Stir in the lemon juice, sea salt, and black pepper.
  7. Use an immersion blender to pulse the soup 3–4 times to create a creamy texture while maintaining some rustic pieces.