A hearty and flavorful soup featuring red lentils, enhanced with warm spices and a touch of lemon.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the tomato paste, ground cumin, turmeric, black pepper, and chili flakes, and cook for another 2 minutes.
Cooking the spices helps to release their flavors.
Add the diced carrots, red lentils, and vegetable broth to the pot.
Ensure the lentils are rinsed to remove any debris.
Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, until the lentils are tender, about 25 minutes.
Stir occasionally to prevent sticking.
Using an immersion blender, puree half of the soup directly in the pot, leaving some texture.
If you prefer a smoother soup, blend more thoroughly.
Stir in the juice of the lemon and chopped cilantro, and adjust seasoning if needed.
Taste the soup before adding more salt or pepper.
Serve the soup warm, garnished with additional cilantro if desired.
Pair with crusty bread for a complete meal.
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