Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 carrots, chopped (approx. 1 cup/120g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional, adjust to taste) (1.25 ml)
  • 1 cup red lentils, rinsed (approx. 200g)
  • 6 cups vegetable broth or chicken broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 tablespoon tomato paste (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped (Optional)
  • Greek yogurt or coconut yogurt (for vegan) (Optional)
  • A drizzle of olive oil (Optional)
  • Lemon wedges (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, cumin, coriander, smoked paprika, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Stir in the rinsed red lentils, vegetable broth (or chicken broth), diced tomatoes (undrained), and tomato paste.
  3. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down slightly.
  4. For a smoother soup, use an immersion blender to partially blend the soup. Be careful when blending hot liquids! Alternatively, carefully transfer the soup in batches to a regular blender.
  5. Stir in lemon juice and season with salt and pepper to taste. Adjust seasonings as needed.
  6. Ladle the soup into bowls and garnish with fresh cilantro, a dollop of Greek yogurt (or coconut yogurt), a drizzle of olive oil, and a lemon wedge, if desired.