Mediterranean Red Lentil Soup

Sauté the aromatics

Heat the olive oil in a large pot over medium heat until shimmering.

Add the diced onion to the pot.

Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

Add the diced carrots and celery to the pot.

Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Bloom the spices

Add the cumin, smoked paprika, turmeric, coriander, and cayenne to the pot.

Stir continuously for 30 seconds to toast the spices in the oil.

Add tomatoes

Pour in the diced tomatoes and stir to combine with the spiced vegetables.

Add lentils and broth

Add the rinsed red lentils to the pot.

Pour in the vegetable broth and stir everything together.

Add the salt and black pepper and stir to combine.

Simmer the soup

Raise the heat to high and bring the soup to a boil.

Once boiling, reduce the heat to low and cover the pot with a lid.

Simmer for 20 minutes, until the lentils are completely soft and beginning to break down.

Blend partially

Use an immersion blender to blend about half the soup directly in the pot, leaving some texture.

Finish and season

Stir in the fresh lemon juice.

Taste the soup and adjust salt and lemon juice as needed.

Serve

Ladle the soup into bowls and garnish each with a pinch of smoked paprika and chopped fresh parsley.