A revelatory dish that takes less than an hour to make! A hit of lemon juice adds an up note that offsets the deep cumin and chile flavours.

Serves: 4 people

Time: 45 min

Ingredients:

• 3 tbsp of extra virgin olive oil, more for drizzling
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• ¼ tsp salt, more to taste
• ¼ tsp ground black pepper
• pinch of ground chile powder or cayenne, more to taste
• 900 ml chicken or vegetable broth
• 400 ml of water
• 1 cup (200 g) red lentils
• 2 large carrot, peeled and diced
• juice of ½ lemon, more to taste
• 3 tablespoons chopped fresh coriander

Method:

• Over medium-high heat, heat 3 tbsp of olive oil.
• Add onion and garlic. Sauté for 3-5 mins until translucent.
• Stir in tomato paste, cumin, salt, black pepper and chilli powder or cayenne, and sauté for another 2 minutes.
• Add broth, 2 cups water, lentils and carrot.
• Bring to a simmer, then partially cover the pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
• Taste and add salt if necessary.
• Use a hand mixer to purée the soup.
• Serve soup with fresh lemon juice (squeeze according to your taste) and coriander.
• Serve soup drizzled with good olive oil and dusted lightly with chilli powder if desired.
• Enjoy!