500 g carrots, sliced
1 cup (200 g) split red lentils
1 medium onion (150 g), diced
3 garlic cloves, minced
1 tbsp olive oil · 1 tsp cumin
½ tsp smoked paprika
5 cups (1.2 L) low-sodium veg broth
2 tbsp lemon juice
½ tsp fine salt · ¼ tsp black pepper
Optional: 2 tbsp chopped parsley
Optional: hot water to thin

4-quart (4-liter) pot with lid
Knife and cutting board
Fine-mesh strainer
Measuring cups and spoons
Wooden spoon
Immersion blender

Heat 1 tbsp olive oil in your pot
over medium heat. Add the onion.
Cook 5–6 minutes, stirring often,
until soft and translucent.
Avoid browning.

Visit the recipe for all instructions.