Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups red lentils, rinsed and drained
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 6 cups vegetable broth (low sodium)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Clear a small space in the center of the pot and add the tomato paste, cumin, paprika, and turmeric. Stir constantly for 2 minutes until the paste turns deep brick red and spices are toasted.
  4. Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender and falling apart.
  5. Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste. Use an immersion blender for a smoother texture if desired.