Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• ½ tsp sweet paprika
• 1 cup red lentils, rinsed (they cook fast—no soak needed!)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup water
• Juice of ½ lemon (plus more to taste)
• Sea salt & black pepper to taste

Traditional Garnish:
• 1 tbsp extra-virgin olive oil
• Pinch of red pepper flakes or pul biber (Turkish chili flakes—smoky & mild)
• Optional: fresh parsley, sumac, or a dollop of plain yogurt

Instructions

Heat olive oil in a pot over medium. Sauté onion and carrot 5–6 min until soft. Add garlic; cook 1 min.
Stir in tomato paste, cumin, and paprika; toast 1–2 min until fragrant.
Add lentils, broth, and water. Bring to a boil, then reduce heat, cover, and simmer 15–18 min until lentils are tender and starting to break down.
For ultra-smooth texture (traditional): Use an immersion blender to purée until velvety. Or leave slightly chunky—both are authentic!
Stir in lemon juice. Season with salt & pepper—taste and add more lemon if needed (brightness is key!).
Ladle into bowls. Drizzle each with olive oil and a pinch of red pepper flakes.