Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups dried red lentils, rinsed well
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat. Add diced onion and carrots, cooking until onions are translucent and carrots have softened (about 5-7 minutes).
  2. Stir in minced garlic and grated ginger. Cook for 60 seconds Note: don't let the garlic brown or it gets bitter.
  3. Clear a small space in the center of the pot. Add cumin, turmeric, paprika, cinnamon, cayenne, salt, and pepper. Stir constantly for 1 minute until the spices sizzle and smell fragrant.
  4. Stir in the rinsed red lentils and diced tomatoes. Coat them in the spices for about 30 seconds.
  5. Pour in the vegetable broth. Bring the pot to a boil.
  6. Reduce heat to low and cover. Simmer for 20-25 minutes until lentils have partially dissolved and the soup is thick.
  7. Remove from heat. Stir in the lemon juice.
  8. Adjust salt to taste and garnish with chopped parsley.