Instructions

STEP 1. Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside
STEP 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
STEP 3. Add the tomato paste and stir it around for around 1 minute
STEP 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
STEP 5. Congratulate yourself on how amazing your house now smells
STEP 6. Immediately add the lentils, water, broth, and salt
STEP 7. Bring the soup to a (gentle) boil
STEP 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
STEP 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
STEP 10. Taste for seasoning and add more salt if necessary
STEP 11. Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness
STEP 12. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness
STEP 13. Makes great leftovers, stays good in the fridge for about a week