Corba

• Lentils1 cup
• Onion1 large
• Carrots1 large
• Tomato Puree1 tbs
• Cumin2 tsp
• Paprika1 tsp
• Mint1/2 tsp
• Thyme1/2 tsp
• Black Pepper1/4 tsp
• Red Pepper Flakes1/4 tsp
• Vegetable Stock4 cups
• Water1 cup
• Sea SaltPinch

Instructions

1. 1

   Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.

2. 2

   Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.

3. 3

   Add the tomato paste and stir it around for around 1 minute.

4. 4

   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.

5. 5

   Congratulate yourself on how amazing your house now smells.

6. 6

   Immediately add the lentils, water, broth, and salt.

7. 7

   Bring the soup to a (gentle) boil.

8. 8

   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.

9. 9

   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.

10. 10

    Taste for seasoning and add more salt if necessary.

11. 11

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

12. 12

    You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.

13. 13

    Makes great leftovers, stays good in the fridge for about a week.