Ingredients
Lentils1 cup
Vegetable stock4 cups
Water1 cup
Onion1 large
carrot1 large
Tomato puree1 tbsp
Cumin2 tsp
paprika1 tsp
mint1/2 tsp
Thyme1/2 tsp
black pepper1/4 tsp
Red Pepper Flakes1/4 tsp
Sea SaltPinch
Instructions
Steps
- Rinse 1 cup of lentils thoroughly, checking for debris, then drain and set aside.
- In a large pot over medium-high heat, heat some olive oil and sauté 1 large onion with a pinch of salt for about 3 minutes. Add 1 large carrot and continue cooking for another 3 minutes.
- Stir in 1 tablespoon of tomato puree and cook for about 1 minute. Quickly add 2 teaspoons of cumin, 1 teaspoon of paprika, 1/2 teaspoon of mint, 1/2 teaspoon of thyme, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes, stirring for 10 seconds to activate the spices.
- Add the rinsed lentils, 4 cups of vegetable stock, 1 cup of water, and an additional pinch of salt. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to medium-low, cover the pot halfway, and let it simmer for 15-20 minutes, or until the lentils are soft and the carrots are fully cooked.
- Blend the soup using a blender or hand blender until reaching your preferred consistency. Taste and adjust seasoning with more salt if needed.
- Serve the soup with crushed crackers, torn bread, or any thickening agent of your choice for added texture.