Step by step

Method

4 steps

1. 1

   Warm 2 tablespoons olive oil in a soup pot over medium heat. Add 1 diced medium onion and 2 diced carrots and cook 5–6 minutes until the onion looks soft and translucent. Stir in 3 minced garlic cloves and 1 teaspoon ground cumin for about 30 seconds until fragrant.

2. 2

   Add 1 cup rinsed red lentils, 1 can (14 oz) crushed tomatoes, 5 cups low-sodium vegetable broth, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a simmer and cook 20–25 minutes, stirring now and then, until the lentils are soft and the soup looks slightly thickened.

3. 3

   For a creamier bowl, blend 1–2 cups of the soup and stir it back in — or leave it brothy if that's your mood. Either way works.

4. 4

   Stir in 2 tablespoons lemon juice, taste for salt, and ladle into bowls with chopped parsley. You want a cozy tomato-cumin lentil soup with a bright lemon finish — not muddy underseasoned mush or a thin watery broth.