Ingredients:

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

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and carrots soften.
  3. Stir in the minced garlic, cumin, and smoked paprika. Cook for 60 seconds until the spices smell nutty and fragrant. Note: Don't let the garlic brown too much or it turns bitter.
  4. Pour in the rinsed red lentils, drained red kidney beans, and diced tomatoes with their juices.
  5. Add the vegetable broth, salt, and pepper. Stir well to combine.
  6. Bring the mixture to a gentle boil, then reduce heat to low.
  7. Cover with a lid and simmer for 25–30 minutes until lentils are soft and the soup has thickened.
  8. Optional: Use an immersion blender to pulse the soup 3-4 times for a creamier consistency.
  9. Stir in the fresh lemon juice just before serving.