Lemony Red Lentil Soup

Instructions

1. Heat 2 tbsp of the oil in a large pot over medium heat. Add the onion, carrot and a pinch of the salt, and cook, stirring often, until the onion is soft and golden at the edges, 8–10 minutes.Heat 2 tbsp (30 mL) of the oil in a large pot over medium heat. Add the onion, carrot and a pinch of the salt, and cook, stirring often, until the onion is soft and golden at the edges, 8–10 minutes.

   Start 8:00 timer

2. Stir in the garlic, cumin and tomato paste. Cook, stirring constantly, until the paste darkens a shade and coats the vegetables, 1–2 minutes.

   Start 1:00 timer

3. Add the lentils, broth, water, pepper and the rest of the salt. Bring to a boil over high heat, skimming off any foam that rises to the top.

4. Lower the heat, partly cover and simmer, stirring now and then so the lentils don't catch on the bottom, until they have broken down completely and the carrot is very soft, 20–25 minutes.

   Start 20:00 timer

5. Blend the soup until mostly smooth with an immersion blender, keeping the blade under the surface. With a countertop blender, work in batches with the jar no more than half full and the lid's center cap removed, holding a folded towel over the opening so steam can escape.

6. Stir in the lemon juice. If the soup is thicker than you like, loosen it with a splash of water. Taste and add more salt if needed.

7. Ladle into bowls, drizzle with the rest of the oil and scatter the parsley and red pepper flakes on top. Serve with lemon wedges for squeezing.