Back to 6 servings 2 tablespoons olive oil 1 medium yellow onion, finely chopped 2 carrots, peeled and diced 1 medium russet potato, peeled and small diced 3 cloves garlic, minced, divided 1 tablespoon tomato paste 1 teaspoon cumin, ground 1 teaspoon paprika, sweet 0.5 teaspoon dried mint, crushed; oregano can substitute 0.5 teaspoon dried thyme or oregano 0.25 teaspoon red pepper flakes, adjust to taste 1 cup red lentils, picked over and rinsed well 6 cups low-sodium vegetable broth, chicken broth also works 1 teaspoon kosher salt, more to taste 0.25 teaspoon black pepper 1 lemon, cut into wedges, for serving crushed crackers or torn bread, optional, to thicken
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1 Step 1: Warm the olive oil in a big pot set over medium-high heat. Toss in the onion, carrots, potato, 2 minced garlic cloves and a pinch of salt. Stir regularly for 5 to 7 minutes, until the onion turns soft and translucent.2 Step 2: Stir in the tomato paste and cook about 1 minute, then add the cumin, paprika, mint, thyme or oregano and red pepper flakes. Stir for about 30 seconds until the spices are fragrant.3 Step 3: Add the rinsed lentils, broth, remaining garlic and the salt and black pepper. Bring to a rolling boil, about 4 to 5 minutes.4 Step 4: Reduce the heat to medium-low, cover the pot partly, and simmer 15 to 20 minutes, stirring now and then, until the lentils and vegetables are completely tender. If the soup gets too thick, add up to 1 cup more broth or water.5 Step 5: Remove from the heat and blend until smooth with an immersion blender, or in batches in a countertop blender with the vent open and a towel over the lid. Taste and add more salt as needed.6 Step 6: Ladle into bowls, squeeze lemon over each serving and add crushed crackers or torn bread if you want more body and saltiness.getsaucepan.com/r/40b38d7b-63bb-5bf2-a1e5-caadc5ad324a
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