Lentil & tomato soup

📝 Ingredients

• 80 g red lentils (rinse under cold water)
• 400 g canned crushed tomatoes
• ½ yellow onion, chopped
• 1 small carrot, finely diced
• 1 garlic clove
• 1 tsp mild curry powder (or ras el hanout)
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1 tbsp olive oil
• 600 ml hot vegetable stock
• Salt, pepper, lemon juice to finish
• Plain yogurt and fresh cilantro to serve

🍴 Utensils

• Heavy-bottomed saucepan
• Immersion blender (optional)
• Knife and cutting board

📖 Steps

1. Heat the oil over medium heat. Sauté the onion and carrot 4–5 min with a pinch of salt — the salt helps draw out moisture and caramelize them gently.
2. Add the chopped garlic and all the spices. Cook 1–2 min, stirring: the spices should toast lightly in the oil to bring out their aromas (the “tarka” technique).
3. Add the rinsed red lentils and crushed tomatoes. Stir well with the spices.
4. Pour in the hot stock. Bring to a boil, then reduce to low heat. Red lentils don't need soaking and cook quickly: 15–18 min until completely broken down.
5. Blend partially or fully depending on the texture you want. Partially blended, it keeps some bite; fully smooth, it's more velvety.
6. Taste and adjust: salt, pepper and, above all, a few drops of lemon for the acidity that “wakes up” the whole dish. Thin with a little water if too thick.
7. Serve in warm bowls with a spoonful of yogurt (a cool contrast to the spicy heat), cilantro leaves and a drizzle of olive oil.