Description

Ingredients

• For the soup
• 🥄 30 ml olive oil (2 tbsp / 1 fl oz) Original: 🥄 30 ml olive oil (2 tbsp / 1 fl oz)
• 🧅 150 g yellow onion, finely chopped (1 medium / 5.3 oz) Original: 🧅 150 g yellow onion, finely chopped (1 medium / 5.3 oz)
• 🥕 80 g carrot, diced (1 small / 2.8 oz) Original: 🥕 80 g carrot, diced (1 small / 2.8 oz)
• 🥔 120 g potato, peeled and diced (1 small / 4.2 oz) Original: 🥔 120 g potato, peeled and diced (1 small / 4.2 oz)
• 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz) Original: 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz)
• 🍅 20 g tomato paste (1½ tbsp / 0.7 oz) Original: 🍅 20 g tomato paste (1½ tbsp / 0.7 oz)
• 🌾 250 g red lentils, rinsed (1¼–1⅓ cups / 8.8 oz) Original: 🌾 250 g red lentils, rinsed (1¼–1⅓ cups / 8.8 oz)
• 🧂 6 g fine sea salt, or to taste (1 tsp / 0.21 oz) Original: 🧂 6 g fine sea salt, or to taste (1 tsp / 0.21 oz)
• ⚫ 2 g freshly ground black pepper (½ tsp / 0.07 oz) Original: ⚫ 2 g freshly ground black pepper (½ tsp / 0.07 oz)
• 🌿 4 g ground cumin (1½ tsp / 0.14 oz) Original: 🌿 4 g ground cumin (1½ tsp / 0.14 oz)
• 🌿 2 g ground coriander (½ tsp / 0.07 oz) Original: 🌿 2 g ground coriander (½ tsp / 0.07 oz)
• 🌕 2 g ground turmeric (½ tsp / 0.07 oz) Original: 🌕 2 g ground turmeric (½ tsp / 0.07 oz)
• 🌶️ 2 g sweet or smoked paprika (½ tsp / 0.07 oz) Original: 🌶️ 2 g sweet or smoked paprika (½ tsp / 0.07 oz)
• 🍃 1 bay leaf Original: 🍃 1 bay leaf
• Liquid and finish Original: Liquid and finish
• 💧 1.2 l vegetable or chicken stock (5 cups / 40 fl oz) Original: 💧 1.2 l vegetable or chicken stock (5 cups / 40 fl oz)
• 🍋 45 ml fresh lemon juice (3 tbsp / 1½ fl oz) Original: 🍋 45 ml fresh lemon juice (3 tbsp / 1½ fl oz)
• 🥛 60 ml extra stock or hot water, if needed to adjust thickness (¼ cup / 2 fl oz) Original: 🥛 60 ml extra stock or hot water, if needed to adjust thickness (¼ cup / 2 fl oz)
• For serving (optional)
• 🥛 60 g plain yogurt or labneh (¼ cup / 2.1 oz) dairy Original: 🥛 60 g plain yogurt or labneh (¼ cup / 2.1 oz)
• 🌿 5 g fresh parsley, chopped (2 tbsp / 0.18 oz) Original: 🌿 5 g fresh parsley, chopped (2 tbsp / 0.18 oz)
• 🌶️ A pinch of chili flakes or extra paprika Original: 🌶️ A pinch of chili flakes or extra paprika

Preparation

• Sauté the vegetables Heat the olive oil in a medium pot over medium heat. Add the chopped onion, carrot and potato. Cook for 5–6 minutes, stirring often, until the onion is soft and slightly golden around the edges.
• Add garlic and tomato paste Stir in the minced garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute more, stirring, until it darkens slightly and smells sweet and rich.
• Toast the spices Add salt, black pepper, cumin, coriander, turmeric and paprika. Stir for 30 seconds so the spices bloom in the oil without burning.
• Add lentils and stock Add the rinsed red lentils to the pot, then pour in the stock and add the bay leaf. Stir well, scraping the bottom of the pot to release any browned bits.
• Simmer until tender Bring the soup to a gentle boil, then reduce the heat to low and cover partially with a lid. Simmer for 20–22 minutes, stirring once or twice, until the lentils and vegetables are very soft and starting to fall apart. Remove the bay leaf.
• Blend for creaminess Using an immersion blender, blend the soup directly in the pot until smooth and creamy, or leave a little texture if you prefer. If you use a countertop blender, work in batches and return the blended soup to the pot.
• Adjust consistency and flavor If the soup is too thick, stir in a little extra hot stock or water until you reach a velvety, spoonable consistency. Add the fresh lemon juice and stir. Taste and adjust salt, pepper or lemon to your liking.
• Serve Ladle the soup into warm bowls. Top each serving with a spoon of yogurt or labneh, a sprinkle of parsley and a pinch of chili flakes or paprika. Serve hot with warm flatbread or crusty bread.

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