Corba

The method

1. 01

   Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.

2. 02

   In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.

3. 03

   Add the tomato paste and stir it around for around 1 minute.

4. 04

   Add the cumin, paprika, mint, thyme, black pepper, and red pepper quickly and stir for 10 seconds to bloom the spices.

5. 05

   Immediately add the lentils, water, broth, and salt. Bring the soup to a gentle boil.

6. 06

   After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.

7. 07

   After the soup has cooked and the lentils are tender, blend the soup either in a blender or use a hand blender to reach the desired consistency.

8. 08

   Taste for seasoning and add more salt if necessary.

9. 09

   Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness.