Lemony Red Lentil Soup with Cumin and Carrot

What you need

• 3 tbsp olive oil, plus extra for drizzling
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 carrots, peeled and diced
• 1 stalk celery, diced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1/4 tsp red pepper flakes, or Aleppo pepper
• 300 g (1 1/2 cups) red lentils, rinsed
• 1.75 l (7 1/2 cups) vegetable or chicken stock
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1 lemon, juiced, plus wedges for serving
• 1 handful parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Rinse the lentils in a sieve under cold water until it runs almost clear.

2. 2

   Warm the olive oil in a large pot over medium heat. Add the onion and cook, stirring often, until soft and just starting to color, 6-8 min.

3. 3

   Stir in the garlic and cook for 1 min.

4. 4

   Add the carrots, celery and tomato paste. Cook, stirring, until the paste darkens a shade and the vegetables soften at the edges, 5 min.

5. 5

   Sprinkle in the cumin and red pepper flakes and stir for 30 seconds.

6. 6

   Add the lentils, stock, salt and black pepper. Bring to a boil, then lower the heat.

7. 7

   Simmer uncovered, stirring now and then, until the lentils have collapsed and the carrots are tender, 20-25 min.

8. 8

   Blend part or all of the soup with a stick blender, depending on how smooth it should be. Add a splash of water if it is thicker than heavy cream.

9. 9

   Stir in the lemon juice, then taste and add more salt or lemon as needed.

10. 10

    Ladle into bowls, drizzle with a little more olive oil and scatter over the parsley. Serve with lemon wedges.

Imported from cookingwithmammac.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.