Cumin-Spiked Lentil Soup with Carrot

Ingredients

• 1 cup red or brown lentils, rinsed
• 1 onion, diced
• 2 Carrot, diced
• 3 cloves garlic, minced
• 2 tsp cumin
• ½ tsp turmeric
• 5 cups stock
• 3 tbsp olive oil
• 1 lemon, juiced
• Handful cilantro or parsley
• Yogurt, to serve

Method

1. Sweat the onion and Carrot in olive oil with a pinch of salt until soft, 6 minutes. Add garlic, cumin, and turmeric; bloom 1 minute.
2. Add lentils and stock. Simmer 20–25 minutes until the lentils have collapsed into comfort.
3. Blend half the pot (or none — texture is a personal journey). Season with salt and the lemon juice; it should taste bright, not flat.
4. Serve with a swirl of yogurt, herbs, and a final thread of olive oil.