Description
A velvety blend of tender red lentils and sun-ripened tomatoes simmers with aromatic cumin, smoked paprika, and a spicy zing. Each spoonful wraps you in warmth, finished with citrus brightness and fresh cilantro.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes
- 400 grams diced tomatoes
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 2 cups water
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lemon
- Fresh cilantro leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, tomato paste, ground cumin, smoked paprika, and red chili flakes, cooking for 1 minute until fragrant.
- Pour in the diced tomatoes, red lentils, vegetable broth, and water, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 to 25 minutes or until the lentils are tender.
- If desired, use an immersion blender to puree the soup partially or completely for a smoother texture.
- Season the soup with salt, freshly ground black pepper, and lemon juice to taste.
- Ladle the soup into bowls and garnish with fresh cilantro leaves before serving.
Notes
- Adjust the amount of red chili flakes according to your spice preference.
- For a creamier texture, blend half of the soup using an immersion blender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw overnight in the refrigerator before reheating.