Carrot, Red Lentil, and Cumin Soup

Ingredients

• 2 Tbs. extra-virgin olive oil
• 2 lbs. carrots, peeled and roughly chopped
• 1 large yellow onion, diced
• 2 medium leeks, white and light green parts chopped and rinsed
• ¼ preserved lemon, seeds removed, pulp and rind roughly chopped (or ½ lemon, seeds removed, pulp and rind finely chopped)
• 6 medium cloves garlic, peeled and roughly chopped
• 1 Tbs. Vanns Ground Cumin
• 1 tsp. Vanns Ground Cardamom
• 2 tsp. Vanns Garam Masala
• ½ tsp. Vanns Smoked Spanish Paprika
• ¼ tsp. Vanns Cayenne
• ½ lb. split red lentils, picked over and thoroughly rinsed
• 8 cups low-sodium vegetable broth, chicken broth, or water
• Vanns Kosher Salt, to taste
• Vanns Black Tellicherry Peppercorns, freshly ground, to taste

Preparation

1. Heat the olive oil over medium-high heat in a medium-size, heavy-bottomed pot. When shimmering, add the carrots, celery, onion, leeks, and lemon, and cook until vegetables are beginning to soften and onion is translucent, 6-10 minutes. Add the garlic, cumin, cardamom, garam masala, smoked Spanish paprika, and cayenne and stir to combine. Cook until fragrant, 1-2 minutes more.
2. Add the rinsed red lentils and broth or water and stir to combine. Bring to a boil over high heat. When boiling, reduce the pot to a gentle simmer. Loosely cover the pot and cook until the vegetables and lentils are tender. The best way to test the texture of the lentils is to taste them -- they should fall apart in your mouth.
3. When fully cooked, remove pot from heat and allow to cool for 10-15 minutes. Using an immersion blender, puree the soup in the pot, or transfer to a stand blender in batches. (Allow the soup to cool further if you plan to use a stand blender to prevent any boiling hot liquid splashing around.)
4. Season to taste with salt and pepper.

Serves 12. Adapted from The LA Times.

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