Lentil Soup (Shorbat Adas)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 250 g Red lentils
• 1.2 liters Vegetable stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Lemon

1. Warm the extra virgin olive oil in a saucepan over medium heat. Finely chop the yellow onion, then peel and dice the carrot; add both to the pan with a pinch of the fine sea salt. Cook for 8 to 10 minutes, stirring, until softened but not browned.
2. Crush the garlic and stir it in for 30 seconds until fragrant. Add the ground cumin and ground turmeric and cook for 30 seconds more, stirring so the spices bloom in the oil. Tip in the red lentils and stir to coat.
3. Pour in the vegetable stock and bring to a gentle simmer. Cook for 18 to 22 minutes, stirring occasionally, until the lentils are very soft and the carrots are tender. Skim any foam from the surface if needed.
4. Take the pan off the heat and blend until smooth with an immersion blender. If the soup seems too thick, blend in a splash of hot water from the kettle a little at a time until it is silky and spoonable. Return to a low heat just to warm through.
5. Season with the remaining fine sea salt and the black pepper. Squeeze in the lemon juice to taste, starting with half the lemon, and adjust until bright and balanced. Serve hot with extra lemon at the table if you like.

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