Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp dried oregano
  • 2 cups (400g) dried red lentils, rinsed thoroughly
  • 2 tbsp tomato paste
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp ground cumin
  • salt to taste
  • black pepper to taste
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil for drizzling
  • 1/4 cup (30g) fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and carrots, stirring occasionally for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Add tomato paste and stir for 2 minutes to cook out the raw metallic taste.
  4. Stir in the rinsed red lentils, cumin, and bay leaf, coating them in the oil.
  5. Pour in the vegetable broth. Bring to a gentle boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes until lentils have softened and the soup has a thick consistency.
  6. Remove the bay leaf. Stir in the lemon juice and red wine vinegar to brighten the flavors.
  7. Ladle into bowls and finish with a drizzle of olive oil and a garnish of chopped fresh parsley.