Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 4 large Garlic cloves, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1 Dried Bay Leaf
  • 5 cups Red Lentils, rinsed well
  • 6 cups low sodium Vegetable Stock
  • 1 cup Water (or extra stock)
  • 1 medium Lemon (zest and juice)
  • Kosher Salt, to taste
  • Freshly ground Black Pepper, to taste
  • 1/4 cup Fresh Flat-leaf Parsley, chopped (for garnish)
  • 1 tsp quality Olive Oil per serving (for garnish)

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Do not rush this step—it’s where the foundational flavor builds.
  2. Add the minced garlic, cumin, coriander, turmeric, and red pepper flakes (if using). Stir constantly for 1 minute until fragrant. This process, called blooming the spices, significantly intensifies their flavor.
  3. Rinse the red lentils thoroughly in a fine-mesh sieve under cold running water until the water runs completely clear. This removes excess starch.
  4. Add the rinsed lentils, vegetable stock, water, and bay leaf to the pot. Stir well to combine all the spices.
  5. Bring the soup mixture to a vigorous boil, then immediately reduce the heat to low. Cover the pot loosely and simmer for 25–30 minutes, or until the lentils are completely broken down and the root vegetables are very tender. Stir occasionally to prevent sticking.
  6. Remove and discard the bay leaf. Use an immersion blender to carefully purée the soup directly in the pot until smooth and creamy. If the soup is too thick, add a splash more hot water or stock until it reaches your desired consistency.
  7. Return the soup to the heat. Stir in the salt, black pepper, and the zest of the lemon. Finally, add the fresh lemon juice, stirring it through. This keeps the flavor bright and sharp.
  8. Ladle the soup into bowls. Garnish each serving with a drizzle of quality olive oil and a sprinkle of fresh chopped parsley before serving.