Corba

Prepare

1. 🥄Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.
2. 🔥Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later

Steps

1. 🔥In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes,

Cook

1. 🧂then add the carrots and cook for another 3 minutes.

Steps

1. 🍳Add the tomato paste and stir it around for around 1 minute.
2. 🫇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.
3. 🍽️Congratulate yourself on how amazing your house now smells.
4. 🌿Immediately add the lentils, water, broth, and salt.

Cook

1. 🫇Bring the soup to a (gentle) boil.
2. 🍽️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.
3. 🌿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.

Prepare

1. 🍽️Taste for seasoning and add more salt if necessary.

Serve

1. 🌿Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness.

Steps

1. ✨You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.
2. 🥄Makes great leftovers, stays good in the fridge for about a week.