Lentil Soup

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, stirring occasionally until the vegetables soften, about 5 minutes.

   Tip: Cut vegetables into uniform sizes for even cooking.

2. 2

   Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.

   Tip: Keep the heat at medium to avoid scorching the garlic.

3. 3

   Stir in the ground cumin and paprika, coating the vegetables evenly. Toast the spices for 30 seconds to release their full flavour.

   Tip: Blooming spices in oil enhances their depth and warmth.

4. 4

   Pour in the vegetable stock and add the red lentils, stirring well to combine. Bring the mixture to a boil, then reduce heat and simmer.

   Tip: Red lentils break down during cooking, naturally thickening the soup.

5. 5

   Add the crushed tomatoes and continue simmering for 25-30 minutes until the lentils are completely tender and the soup has thickened.

   Tip: Stir occasionally to prevent sticking on the bottom of the pot.

6. 6

   Finish the soup by stirring in the lemon juice and seasoning generously with salt and black pepper to taste.

   Tip: Lemon juice brightens the flavours and balances the earthy lentils.

7. 7

   Serve the soup hot in bowls, optionally garnishing with fresh herbs or a drizzle of olive oil.

   Tip: This soup keeps well in the refrigerator for up to 4 days and freezes beautifully.