Corba

Ingredients

• 1 cupred lentils, rinsed
• 1onion, large, diced
• 1carrots, large, diced
• 1 tbsptomato purée
• 2 tspcumin
• 1 tsppaprika
• 1/2 tspdried mint
• 1/2 tspthyme, dried
• 1/4 tspblack pepper
• 1/4 tspred pepper flakes
• 4 cupvegetable stock
• 1 cupwater
• sea salt, to taste
• olive oil

Method

1. 1

   Pick through the lentils for any debris, rinse 2–3 times, drain, and set aside.

2. 2

   Heat a glug of olive oil in a large pot over medium-high heat. Add the onion with a pinch of salt and sauté for 3 minutes, until starting to soften. Add the carrots and cook for another 3 minutes.

3. 3

   Add the tomato paste and stir for 1 minute. Add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes all at once and stir for 10 seconds to bloom the spices.

4. 4

   Add the lentils, water, stock, and salt. Bring to a gentle boil.

5. 5

   Reduce heat to medium-low, cover the pot halfway, and cook for 15–20 minutes until the lentils have broken down and the carrots are completely cooked.

6. 6

   Blend the soup using a hand blender or in a jug blender to your desired consistency. Taste and adjust seasoning. Serve with crusty bread or crackers.