Lentil Soup

Nutrition

Instructions

1. 1

   Heat a large pot over medium heat and add the olive oil. Add the chopped onion and a pinch of salt. Sauté for 5–7 minutes, until soft, translucent, and fragrant.

2. 2

   Add the chopped carrot along with the rosemary and thyme. Stir and cook for a few minutes, allowing the vegetables to soften slightly

3. 3

   Add the minced garlic and sauté for 2–3 minutes, until fragrant (be careful not to let it burn).

4. 4

   Deglaze the pot with the red wine (or water), scraping up any caramelized bits from the bottom of the pan.

5. 5

   Stir in the turmeric and tomato sauce, mixing well to coat the vegetables and create a rich base.

6. 6

   Add 4–5 cups of water, then stir in the cumin, garlic powder, sweet paprika, smoked paprika, black pepper, and bay leaf.

7. 7

   Add the diced potato, cover the pot, and let the soup simmer over medium heat until the potatoes are fork-tender, about 15–20 minutes.

8. 8

   Stir in the lentils and black beans and cook for another 5 minutes to warm through.

9. 9

   Using an immersion blender (or a regular blender), blend part of the soup until creamy, leaving some chunks for texture.

10. 10

    Taste and adjust seasoning if needed. Serve warm with noodles or toasted sourdough bread, garnish with fresh parsley, and enjoy.