Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (optional, for a little kick)
  • 1 cup red lentils, rinsed (200g)
  • 6 cups vegetable broth or chicken broth (1.4 Liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley, chopped, for garnish (optional)
  • A swirl of coconut milk/yogurt for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add minced garlic, cumin, coriander, turmeric, smoked paprika, and red pepper flakes (if using) to the pot. Cook for another minute, until fragrant.
  3. Stir in rinsed red lentils, vegetable broth (or chicken broth), and diced tomatoes (with their juice).
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the soup has thickened.
  5. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
  6. For a smoother soup, use an immersion blender to partially or fully blend the soup. Be careful when blending hot liquids!
  7. Ladle into bowls and garnish with fresh cilantro or parsley and a swirl of coconut milk or yogurt (if desired).