Ingredients:
- 1 cup red lentils, rinsed
- 1 can (400g) chopped tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small red chili (or to taste), finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 4 cups vegetable broth or water
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh coriander/cilantro for garnish (optional)
- Juice of half a lemon (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and chili, cook for another 1-2 minutes until fragrant.
- Stir in the cumin, smoked paprika, coriander, and turmeric. Cook for 1 minute to toast the spices.
- Add the rinsed lentils and canned tomatoes, stir to combine.
- Pour in the vegetable broth or water. Bring to a boil, then reduce heat and let it simmer for 25-30 min, or until lentils are soft and the soup has thickened.
- Use a hand blender to puree the soup slightly, leaving some texture.
- Season with salt, black pepper, and lemon juice to taste.
- Garnish with fresh coriander if you like and serve hot.
