Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1.5 cups red split lentils, rinsed and drained
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 0.5 tsp turmeric powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat in a large pot. Add diced onion, carrots, and celery; sauté for 6-8 minutes until onions are translucent and carrots have softened.
  2. Stir in minced garlic, cumin, turmeric, and smoked paprika. Cook for 60 seconds until spices are fragrant.
  3. Pour in the rinsed red lentils, vegetable broth, and diced tomatoes with their juices. Bring to a gentle boil over medium-high heat.
  4. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes until lentils are soft and the broth has thickened.
  5. Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley.
  6. Use an immersion blender to pulse the soup 3-4 times to create a velvety base while maintaining some vegetable and lentil chunks.