Ingredients

• 200 g red lentils
• 1.2 l water
• 1 piece onion
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 60 ml fresh lemon juice
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh parsley
• 2 clove garlic

Instructions

1. Prepare base ingredients

   Rinse red lentils under cold water until water runs clear, about 2-3 minutes. Finely dice the onion into 5mm pieces and mince the garlic cloves. Chop parsley leaves roughly, discarding thick stems. Do not skip rinsing the lentils as this removes excess starch.

2. Cook lentils

   Place rinsed lentils and water in a large pot over high heat. Bring to a rolling boil for 2-3 minutes, then reduce to medium heat. Simmer for 15-20 minutes until lentils are completely soft and breaking apart. Do not cover the pot as foam needs to escape.

3. Sauté aromatics

   Heat olive oil in a separate pan over medium heat for 1 minute. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let garlic brown or it will become bitter.

4. Add tomato paste

   Add tomato paste to the onion mixture and cook over medium heat for 2-3 minutes, stirring constantly. The paste should darken slightly and smell roasted. Add cumin and paprika, stirring for 30 seconds until aromatic. Do not burn the spices or they will taste acrid.

5. Combine and season

   Add the sautéed mixture to the cooked lentils and stir well. Simmer over low heat for 10 minutes to blend flavors. Season with salt and pepper, stirring to combine. The soup should have a rich orange color. Do not add lemon juice yet as acid can prevent proper melding.

6. Finish with acid

   Remove soup from heat and stir in fresh lemon juice gradually, tasting as you go. Add chopped parsley and let stand for 2-3 minutes to allow flavors to marry. The soup should taste bright and tangy. Do not boil after adding lemon juice as it may curdle.

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