Carrot and Red Lentil Soup

Method

1. 1

   Step 1: Heat the olive oil in a large pot over medium heat and cook the onion with a pinch of salt for 6 to 7 minutes, until soft and just golden at the edges.

2. 2

   Step 2: Add the carrots and garlic and cook for 5 minutes, stirring, so the carrots begin to sweat and brighten in color.

3. 3

   Step 3: Clear a space in the center of the pot, add the cumin, Aleppo pepper and tomato paste, and fry for about 1 minute, until the paste darkens to brick red and the spices smell toasted. Stir everything together.

4. 4

   Step 4: Add the lentils and broth, bring to a boil, then reduce to a simmer. Cook partially covered for 20 to 25 minutes, until the lentils have broken down into mush and a carrot coin crushes easily under a spoon.

5. 5

   Step 5: Blend until very smooth. If it is thicker than you like, thin with hot water a few tablespoons at a time.

6. 6

   Step 6: Stir in the lemon juice and season generously with salt, since lentils soak up a lot. Serve topped with a parsley sprig, with lemon slices on the side for squeezing.

• #vegan
• #gluten-free
• #make-ahead
• #freezer-friendly