Prep Time:

10 minutes
Cooking Time:
40 minutes
4 servings

2 Tbsp. olive oil
1 large yellow onions, chopped
2 garlic cloves, minced
1 Tbsp. tomato paste
1 tsp. ground cumin
1 tsp. ground cumin
1/4 tsp. kosher salt, or more to taste
Freshly ground black pepper to taste
Pinch of smoked paprika (de la vera is the best)
1 quart vegetable broth
1 cup red lentils, picked through for stones and debris
1 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1/4 cup chopped fresh cilantro
1/4 cup snow pea shoots if desired
Good olive oil for drizzling over soup at the end

1/4 cup Tahini
2/3 tbsp Lemon Juice
1 garlic clove, minced
1salt and pepper to taste


Pour some olive oil into a large pot on medium high heat. When the oil is hot and simmering, add the garlic and onions.

Cook until golden and translucent, but not colored – about three to four minutes. Stir in the tomato paste, cumin, smoked paprika, salt and pepper and cook for another two minutes.

Add the broth, an additional cup of water, the lentils, and the carrots. Bring to a boil, and then partially cover the pot with a lid and reduce the heat to maintain a gentle simmer.

Once the soup is simmering, combine the ingredients for the dressing and whisk until incorporated. Set aside.

After about thirty minutes, the lentils should be soft and creamy, the carrots tender. Taste, add a little salt if necessary, and then, once cooled slightly, carefully pour into a blender. Do this in batches, and cover the lid of the blender with a tea towel before turning it on. Don’t worry about getting the soup completely smooth – a few chunky bits will give it a rustic character. Return to the pot, reheat if necessary, stir through the cilantro, keeping some for garnish and add the lemon juice.

To serve, pour into bowls, sprinkle some snow pea shoots and cilantro, a drizzle of good olive oil and a drizzle of the tahini lemon dressing.


Courtesy of Liesl van Eeden

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