Creamy Red Lentil Soup

Ingredients:

3 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, diced
1 celery stalk, chopped
½ teaspoon sea salt (or more to taste)
Freshly ground black pepper
1 small potato, diced
2 garlic cloves, minced
1 teaspoon ground cumin
Pinch cayenne pepper
1 cup red lentils, rinsed
4 cups vegetable broth
1-2 cups water
2 tablespoons fresh lemon juice
Freshly chopped parsley (for serving)

Directions:

1. Heat the olive oil in a large saucepan (over medium heat). Add the onion, carrot, celery, salt, and ground pepper. Cook for 8 minutes, stirring occasionally (until the vegetables are tender).
2. Stir in potatoes, garlic, cumin, and cayenne pepper. Cook, stirring, for 1 minute more. Add lentils, broth, and 1 cup water. Simmer for 30 minutes or until lentils and potatoes are tender.
3. Remove from heat and puree in a blender until smooth. If soup is too thick, add 1 more cup water.
4. Squeeze in lemon juice and season with additional salt and pepper to taste. Ladle soup into bowls and serve with a drizzle of olive oil and chopped fresh parsley.

Yield: 6 servings
Recipe: loveandlemons.com