Lentil Soup

Method

Heat olive oil in a large pot and sauté finely diced onions, carrots and potatoes until softened, about 5 minutes. Add rinsed red lentils and stir well to coat in oil. Pour in stock and water, add cumin, salt and pepper, then bring to a boil. Reduce heat and simmer for 25-30 minutes until lentils and vegetables are completely tender. Using an immersion blender, puree the soup until smooth and creamy, or leave it partially textured as preferred. Taste and adjust seasoning, then serve hot with a squeeze of fresh lemon juice and a pinch of dried mint on top.