Jack was eating a bowl of this soup at lunchtime. “This is the same soup? It’s tastes better than yesterday”. I tried it. This soup really does get better overnight in the refrigerator. I love a recipe that can and should be made ahead.

  • 2 Tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 3 Tablespoons tomato puree
  • 1 1/2 cups lentils
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 7 cups broth or water ( or a combination of both)
  • 1 cup chopped carrots
  • 1 cup chopped waxy potatoes
  • salt and pepper to taste

Saute the onion until soft and then add the garlic and cook for a minute or two.

Add the remaining ingredients and bring to boil then simmer for about 45 minutes.

Meanwhile, in a separate pan saute the chopped carrots and potatoes until tender (try not to brown them adding broth if necessary)

Before I add the vegetables to the soup, I like to puree 2 to 3 cups of the soup then return the puree to the pot, but this step is not necessary.


Add the carrots and potatoes to the soup.
Stir in  lemon juice to taste (1 to 2 Tbsp)

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