Red Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 2 medium carrots (diced)
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 1/4 cups red lentils (rinsed)
• 7 cups vegetable broth
• Salt to taste
• Coconut milk for serving (optional)
• Fresh dill or mint for garnish (optional)

Instructions

1. 1

   Sauté vegetables: Start by heating the oil in a large pot over medium heat. Add the diced onions and carrots, and cook until they're soft and the onions are translucent, about 4 minutes.

2. 2

   Toast spices: Stir in the minced garlic, oregano, paprika, cumin, and red pepper flakes. Cook for another minute until the spices are fragrant.

3. 3

   Simmer soup: Add the tomato paste, rinsed red lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then lower the heat and let it simmer. Cover and cook until the lentils are tender, about 25-30 minutes.

4. 4

   Puree soup: Once the lentils are cooked, remove the pot from the heat. Use an immersion blender to puree about half of the soup directly in the pot. If you don't have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and then mix it back into the pot.

5. 5

   Serve the soup hot. If desired, top each bowl with a swirl of coconut milk and a sprinkle of fresh dill or mint for an extra touch of flavor.