Creamy Lentil Soup in 40 Minutes

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1.5 cups dry red lentils, rinsed thoroughly
• 1 medium gold potato, peeled and cubed small
• 6 cups vegetable broth
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 0.25 cup fresh parsley, chopped

Instructions

1. 1

   Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and carrots, cooking for 5–7 minutes until the onions are translucent and the carrots have softened.

2. 2

   Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and smells fragrant.

3. 3

   Stir in the rinsed red lentils, cubed potatoes, cumin, and smoked paprika, coating the vegetables in the spice mixture.

4. 4

   Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils have completely softened and the potatoes are fork-tender.

5. 5

   Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth.

6. 6

   Stir in the fresh lemon juice and salt. Drizzle with extra virgin olive oil and garnish with chopped fresh parsley before serving.