Ingredients

• 300 g red lentils
• 1 piece onion
• 2 piece carrot
• 3 clove garlic
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 1.2 kg vegetable broth
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Prepare vegetables

   Finely dice the onion into 5mm pieces and peel and dice the carrots into small cubes. Mince the garlic cloves and chop the parsley leaves. Rinse the red lentils in cold water until the water runs clear, about 2-3 minutes. Do not skip rinsing as it removes excess starch that can make the soup gummy.

2. Sauté aromatics

   Heat olive oil in a large pot over medium heat for 1 minute until shimmering. Add diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant. Do not let the garlic brown or it will become bitter.

3. Add spices and paste

   Add smoked paprika and cumin to the pot and stir constantly over medium heat for 30 seconds until very fragrant. Add tomato paste and cook for 2 minutes, stirring frequently, until the paste darkens slightly and becomes aromatic. Do not let the spices burn or they will taste bitter.

4. Add lentils and broth

   Add the rinsed lentils and diced carrots to the pot, stirring to coat with the spice mixture for 1 minute. Pour in the vegetable broth and bring to a boil over high heat for 3-4 minutes. The mixture should bubble vigorously. Do not cover the pot during this step to prevent overflow.

5. Simmer soup

   Reduce heat to low and partially cover the pot. Simmer for 25-30 minutes, stirring occasionally, until lentils are completely soft and breaking apart when pressed with a spoon. The soup should be thick but still pourable. Do not cook on high heat or the bottom may scorch.

6. Blend and season

   Using an immersion blender, blend the soup until smooth and creamy, about 1-2 minutes. Season with salt, black pepper, and lemon juice, tasting and adjusting as needed. The soup should have a balanced tangy-smoky flavor. Do not over-blend or the texture may become gluey.

7. Serve hot

   Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately while hot, around 70°C, for the best flavor and aroma. The soup should be creamy with visible flecks of paprika and herbs. Do not let it sit too long uncovered as a skin may form on top.

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