Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced small
  • 1 cup red lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 3 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the diced onion and carrot, sautéing for 4-5 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Pour in the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Increase heat to bring to a boil, then immediately reduce to low.
  4. Cover the pot and simmer for 15-20 minutes until lentils have softened and the liquid has thickened into a porridge-like consistency.
  5. Remove from heat. Stir in the lemon juice and season with salt and black pepper.