Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, peeled and finely diced
  • 3 cloves Garlic, minced
  • 2 Tablespoons Tomato Paste (Double Concentrate)
  • 5 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1/2 Teaspoon Dried Mint
  • 1/4 Teaspoon Red Pepper Flakes (Chili Flakes)
  • 5 cups Split Red Lentils, rinsed thoroughly
  • 6 cups Vegetable Stock, low sodium preferred
  • 1 cup Water (Optional top-up)
  • 1 Teaspoon Kosher Salt, or to taste
  • 1/2 Teaspoon Freshly Ground Black Pepper, or to taste
  • 3 Tablespoons Fresh Lemon Juice
  • Handful Flat-Leaf Parsley or Coriander, chopped, for garnish
  • Extra Olive Oil or Melted Butter, for serving drizzle

Instructions:

  1. Preparation (Mise en Place): Rinse the split red lentils in a fine-mesh sieve under cold running water until the water runs clear. Finely dice the onion and carrot, and mince the garlic.
  2. Build the Foundation: Heat the olive oil in a large stockpot over medium heat. Add the diced onion and carrot and cook gently for 8–10 minutes until softened and translucent. Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant, deepening its flavor.
  3. Bloom the Spices: Reduce the heat slightly. Add the cumin, turmeric, dried mint, and chili flakes. Stir constantly for 30–60 seconds until the spices become highly fragrant, unlocking their full flavor potential.
  4. Simmer: Add the rinsed lentils, vegetable stock, and optional water to the pot. Raise the heat and bring the soup to a rolling boil. Immediately reduce the heat to low, cover partially, and let the soup simmer gently for 30–35 minutes. Simmer until the lentils have completely broken down and dissolved, stirring occasionally to prevent sticking.
  5. Blend and Season: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a standard blender, blending until perfectly smooth and creamy. Adjust the consistency if needed with a splash more hot water or stock. Stir in the salt, pepper, and the fresh lemon juice. Taste and adjust seasoning as necessary.
  6. Serve: Ladle the hot soup into bowls. Garnish each serving with a drizzle of high-quality olive oil or melted butter/ghee, and a sprinkle of fresh parsley or coriander. Serve immediately.