Corba

7 steps · 41 min total

1. 01

   Prepare the Lentils

   Pick through the lentils, looking for any small stones or debris. Rinse them 2 or 3 times under cold water, then drain well and set aside.

   They might clump together as they dry, but you can easily break them up later.

2. 02

   Sauté Aromatics

   In a large pot, warm the olive oil over medium-high heat. Add the onion with a pinch of salt and sauté for about 3 minutes until it starts to soften. Stir in the carrots and cook for another 3 minutes.
3. 03

   Bloom Spices

   Stir in the tomato paste and cook for around 1 minute, letting it deepen in color. Quickly add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes, stirring constantly for about 10 seconds until the spices are fragrant.

   The kitchen will smell wonderfully spiced at this point.

4. 04

   Add Liquids and Simmer

   Immediately pour in the lentils, water, broth, and salt. Bring the soup to a gentle boil.
5. 05

   Cook the Soup

   Once it reaches a boil, reduce the heat to medium-low, cover the pot halfway, and let it cook for 15-20 minutes. The soup is ready when the lentils have broken down and the carrots are completely tender.
6. 06

   Blend and Season

   Once the soup has cooked and the lentils are tender, blend it to your desired consistency. You can use an immersion blender directly in the pot or transfer batches to a standard blender. Taste and add more salt if needed.
7. 07

   Serve

   Serve the soup with crushed crackers or torn bread for added texture and a bit of saltiness. If you prefer a thicker soup, you could stir in a cornstarch or flour slurry, but crackers add a nice crunch.

   This soup keeps well in the fridge for about a week, making it a good option for meal prep.