INGREDIENTS:

- 250 g of hulled red lentils 🍲
- 1 onion 🧅
- 1 carrot 🥕
- 1 small potato 🥔
- 1 tablespoon of tomato paste 🍅
- 1 l of vegetable broth (or water) 🥣
- 3 tablespoons of extra virgin olive oil (or butter) 🫒
- 1 teaspoon of sweet paprika 🌶️

½ teaspoon of cumin powder 🌿

Salt and pepper to taste 🧂

Lemon juice to taste 🍋

Fresh parsley (optional, to serve) 🌿

INSTRUCTIONS:

- 1. Start by preparing the vegetables: finely chop the onion, cut the carrot and potato into small cubes.
- 2. In a large saucepan, heat the extra virgin olive oil or butter over medium heat. Add onion, carrot and potato and sauté for about 5 minutes, stirring occasionally.
- 3. Add the hulled red lentils to the pot along with the tomato paste, sweet paprika and cumin powder. Mix well to blend the flavors.
- 4. Pour the hot vegetable broth or water until the ingredients are completely covered. Bring to the boil, then reduce the heat and cook over a medium heat for about 25 minutes, or until the lentils are soft and the vegetables are well cooked.
- 5. Once cooked, use an immersion blender to reduce the soup to a velvety cream, or leave it slightly rustic if you prefer a more rustic texture.
- 6. Add salt and pepper to taste and mix well.
- 7. Serve the soup hot with a drizzle of fresh lemon juice and, if desired, a sprinkling of chopped parsley to garnish.
- 8. Accompany with crusty bread for a complete and comforting meal.

Credits: Vita in Cucina, Facebook® page