Corba

Ingredients

• 1 cup Lentils
• 1 large Onion
• 1 large Carrots
• 1 tbs Tomato Puree
• 2 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Mint
• 1/2 tsp Thyme
• 1/4 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• 4 cups Vegetable Stock
• 1 cup Water
• Pinch Sea Salt

Instructions

1. Pick over the lentils, rinse them 2–3 times in cold water, drain and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for about 3 minutes until softened. Add the carrots and cook for a further 3 minutes.
3. Stir in the tomato purée and cook for 1 minute. Quickly add the cumin, paprika, mint, thyme, black pepper and red pepper flakes and stir for about 10 seconds until fragrant.
4. Immediately add the lentils, vegetable stock, water and a pinch of salt. Bring to a gentle boil.
5. Reduce the heat to medium-low, cover the pot slightly ajar and simmer for 15–20 minutes until the lentils have broken down and the carrots are very soft.
6. Blend the soup using a hand blender or blender until smooth or to your preferred texture. Taste and adjust the seasoning.
7. Serve hot with bread, crackers or another crunchy topping.

instructions_source: editorial-classic