Instruction

• Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside
• Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes
• Add the tomato paste and stir it around for around 1 minute
• Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices
• Congratulate yourself on how amazing your house now smells
• Immediately add the lentils, water, broth, and salt
• Bring the soup to a (gentle) boil
• After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked
• After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire
• Taste for seasoning and add more salt if necessary
• Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness
• You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness
• Makes great leftovers, stays good in the fridge for about a week