Ingredients

• 240 mls (1 cup) red lentils
• 1 onion
• 1 carrot
• 1 potato
• 1 tomato
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp red pepper flakes
• 960 mls (4 cups) vegetable broth
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. Chop the onion, carrot, potato, tomato, and garlic.
3. In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté for 5 minutes.
4. Add the rinsed red lentils, cumin, paprika, red pepper flakes, salt, and black pepper to the pot. Stir to combine.
5. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for about 25-30 minutes, or until the lentils and vegetables are cooked through.
6. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender.
7. Squeeze the lemon juice into the soup and stir to combine.
8. Taste and adjust the seasonings if needed.
9. Serve the soup hot, garnished with a drizzle of olive oil, a sprinkle of red pepper flakes, and fresh herbs if desired.

Notes

• You can add more or less spices according to your taste preference