Sort ingredients
anitaj
QR Code
Listen
Pdf
Add the onion and the olive oil to a large Dutch oven. Over medium heat, cook the onion for 3-4 minutes, stirring often.
Next, add in the minced garlic and the diced carrots. Stir into the onion mixture and cook for 5-7 minutes, stirring often.
Add the salt, black pepper, cumin, rinsed and well drained red lentils, tomato sauce, tomato paste, water, and vegetable stock. Stir well to combine.
Bring the soup to a boil.
Once boiling, reduce heat to simmer and cook for 25 minutes, or until carrots are tender. (If the soup becomes too thick, you can add ¼ cup of water at a time, stirring well between each addition.)
Taste and season if needed.
Add one tablespoon of the chopped parsley and turn off the heat. Stir the parsley into the soup.
Serve immediately with fresh parsley for garnish.