Creamy Red Lentil Soup with Turkish Spices

1. 1

   Heat olive oil in a pot over medium heat, then sauté chopped onion and minced garlic until soft.

2. 2

   Add chopped carrot, cumin, and paprika; cook for 5 minutes until fragrant.

3. 3

   Stir in red lentils and vegetable broth, bringing the mixture to a boil.

4. 4

   Reduce heat and simmer for 25 minutes, or until lentils are tender.

5. 5

   Blend the soup using an immersion blender until smooth, then season with salt and pepper.

6. 6

   Stir in lemon juice for brightness, and garnish with fresh parsley before serving.

Per serving