Moroccan Red Lentil Soup

Method

1. 1

   Warm the olive oil in a pot and soften the onion and carrot over medium heat, about 5 minutes.

2. 2

   Add the garlic, cumin, paprika and turmeric and cook 30 seconds until fragrant.

3. 3

   Stir in the canned tomato, rinsed lentils and vegetable stock, and bring to a boil.

4. 4

   Reduce to a simmer and cook uncovered, stirring occasionally, until the lentils fall apart, about 20 minutes.

   💡 Red lentils need no soaking and break down fast — that's what makes this the quick lentil soup, not the all-afternoon one.

5. 5

   Blend a few pulses with an immersion blender for body, leaving some lentils whole — or skip this step for a fully rustic soup.

6. 6

   Season with salt, pepper and a squeeze of lemon.

7. 7

   Ladle into bowls, scatter with cilantro and serve with the remaining lemon wedges.