Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 1 medium Carrot, peeled and diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, finely grated
  • 2 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • ½ tsp Red Pepper Flakes (optional)
  • 1 ½ cups Dried Red Lentils, thoroughly rinsed and drained
  • 6 cups Vegetable Stock (low sodium)
  • 2 Tbsp Fresh Lemon Juice
  • Sea Salt, to taste
  • Freshly ground Black Pepper, to taste
  • Fresh Coriander (Cilantro) or Parsley, for garnish

Instructions:

  1. Prepare Ingredients: Dice the onion and carrot. Mince the garlic and grate the fresh ginger. Rinse the red lentils thoroughly under cold water in a sieve until the water runs clear; drain well.
  2. Sauté Aromatics: Heat the olive oil in the large pot over medium heat. Add the diced onion and carrot. Sauté for 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables are softened.
  3. Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Do not allow the garlic to brown.
  4. Toast the Spices: Reduce the heat slightly. Add the ground turmeric, cumin, and red pepper flakes (if using). Cook, stirring constantly, for 30 seconds to bloom the spices.
  5. Add Lentils and Liquid: Pour in the thoroughly rinsed lentils and the vegetable stock. Scrape the bottom of the pot to lift any flavourful browned bits.
  6. Bring to a Boil: Increase heat to medium-high and bring the mixture to a rolling boil.
  7. Simmer: Immediately reduce the heat to low, cover the pot loosely, and simmer for 25–30 minutes. Stir every 10 minutes. The soup is ready when the lentils have completely broken down and the liquid has thickened.
  8. Blend (Optional but Recommended): For a smooth, creamy texture, use an immersion blender to purée the soup directly in the pot, or blend carefully in batches.
  9. Adjust Consistency: If the soup is too thick, add a splash more hot stock or water until the desired consistency is reached.
  10. Season and Brighten: Remove the pot from the heat. Stir in the fresh lemon juice, sea salt, and freshly ground black pepper. The black pepper is crucial for activating the turmeric.
  11. Serve: Ladle the soup into bowls. Garnish generously with fresh coriander or parsley.