Lentil It Simmer: Carrot-Ginger Soup

Grab this

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 medium carrots (about 500 g), peeled and sliced
• 3 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 3/4 cup (150 g) dry red lentils, rinsed
• 4 cups (1 L) low-sodium vegetable broth
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons chopped flat-leaf parsley

Do this

1. Warm the olive oil in a large saucepan over medium heat. Add the onion and carrots and cook for 6 to 7 minutes, stirring occasionally, until the onion softens.
2. Add the garlic, ginger, cumin and turmeric. Stir for 30 seconds, just until fragrant.
3. Stir in the rinsed red lentils and vegetable broth. Bring to a gentle boil, then reduce the heat to medium-low and partially cover the saucepan.
4. Simmer for 18 to 20 minutes, stirring once or twice, until the carrots and lentils are very tender.
5. Remove the saucepan from the heat. Blend the soup with an immersion blender until mostly smooth, or carefully blend it in batches in a countertop blender.
6. Stir in the lemon juice, salt and black pepper. Add a splash of water if the soup is thicker than you like, then taste and adjust the seasoning.
7. Divide among four bowls and finish with the pumpkin seeds and parsley. Serve warm.