Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 large Garlic Cloves, minced
  • 1 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 1/2 tsp Smoked Paprika (optional)
  • 1 cup Brown or Green Lentils, rinsed well
  • 8 cups low sodium Vegetable Stock
  • 2 Bay Leaf
  • 1 tsp Sea Salt (to start)
  • 1/2 tsp Black Pepper (to start)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Fresh Coriander (Cilantro) or Parsley, roughly chopped

Instructions:

  1. Heat the olive oil in a large stockpot over medium heat. Add the diced onions, carrots, and celery. Sauté gently, stirring occasionally, for 8–10 minutes until the vegetables are softened and translucent (do not brown). Add the minced garlic and cook for 1 minute until fragrant.
  2. Reduce the heat slightly. Add the cumin, turmeric, and smoked paprika directly to the vegetables. Cook, stirring constantly, for 30 seconds to 'bloom' the spices, releasing their full flavor. Add the rinsed lentils to the pot and stir to coat them thoroughly with the spiced vegetable mixture.
  3. Pour in the vegetable stock and add the bay leaves. Bring the mixture up to a rapid boil. Reduce the heat immediately to low, cover the pot loosely, and simmer for 40–45 minutes. The lentils should be very tender and beginning to break down.
  4. Remove the bay leaves. Using an immersion blender, blend about one-third of the soup directly in the pot. Alternatively, transfer two cups of the soup to a standard blender, blend until smooth, and return to the pot. Stir well; this partial blending adds body and creaminess.
  5. Taste the soup and adjust the salt and pepper seasoning as needed. Stir in the fresh lemon juice just before serving (do not boil after adding the lemon). Ladle into bowls and garnish generously with chopped fresh coriander or parsley.