Heat a Dutch oven over medium-high heat and add the olive oil. Once you see whisps of smoke coming from the oil stir in the onion, carrots, and garlic. Cook for 5 to 8 minutes until the onion starts to soften.
Stir in the cumin, smoked paprika, chili powder, turmeric, white pepper, and cayenne pepper and cook for 2 to 3 minutes until the spices are aromatic.
Add the potato, lentils, water, and salt to the pot and stir well. Bring the mixture to a boil and then reduce heat to low and simmer for 45 to 60 minutes or until the vegetables are tender.
Using a blender or stick blender puree the soup until no chunks remain. Stir in the lemon juice. Taste the soup and season with salt or pepper if needed.
Ladle into bowls and top with a drizzle of Greek yogurt, a sprinkle of chopped parsley, and a dash of smoked paprika or cayenne pepper.
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