Middle Eastern Red Lentil Soup

• 2 tablespoons olive oil
• 1/2 onion diced
• 5-6 baby carrots, diced (that's what I had on hand or use 1 carrot)
• 3 garlic cloves, finely chopped or minced
• 2 teaspoons cumin
• 1 teaspoon corriander
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 3/4 cup split red lentils
• 3 cups vegetable broth (see note below)
• half lemon, juiced (about 1 tablespoon)
• Salt and black pepper to taste
• Crushed red pepper for heat (optional)

1. Add olive oil to saucepan and heat over medium-low. Add onion and carrots with a dash of salt and cook 3-4 minutes. Add garlic, cumin, coriander, smoked paprika and cook 2 minutes.
2. Stir in the tomato paste and the lentils, then add the broth and lemon juice. Bring to a boil then reduce to low and simmer uncovered for 25 minutes.
3. Season with salt, black pepper, crushed red pepper to taste.
4. Puree in a blender or with an immersion blender.
5. Note: recommend using a quality, flavorful broth such as Edward & Son's Not-Chick'n bullion cubes. Dissolve one cube in three cups hot water for this recipe.

olive oil, onion, baby carrots, garlic, cumin, corriander, paprika, tomato paste, red lentils, vegetable broth, lemon, salt, red pepper

Taken from food52.com/recipes/31403-middle-eastern-red-lentil-soup (may not work)