Black Lentil Soup

Ingredients

• 2 tbsp olive oil
• 1 leek, finely chopped
• 5–6 garlic cloves, roughly chopped
• 2 carrots, finely chopped
• 3 yellow potatoes, cut into bite-sized cubes
• 2 tomatoes, diced
• 400g (2 cups) black lentils, rinsed and drained
• 1 tbsp cumin
• ½ tbsp sweet paprika
• ½ tbsp turmeric
• ½ tsp cayenne pepper
• 1 tbsp salt
• 2.5L water
• Fresh parsley, chopped, to serve
• Flaky salt, to serve

Instructions

1. Prep the leek. Cut ¾ of the way through lengthwise, rotate 90° and cut again — this fans the layers open. Wash thoroughly under running water to remove grit, then finely chop. Prep the remaining vegetables: roughly chop the garlic, finely chop the carrots, cube the potatoes, and dice the tomatoes.
2. Heat olive oil in a large stock pot over medium heat. Add leek and garlic and sauté for 4–5 minutes. Add carrots and sauté for 2–3 minutes more.
3. Add salt, cumin, paprika, turmeric, and cayenne. Stir well to coat.
4. Add tomatoes and stir. Add lentils and potatoes, stir, and cook for 2 minutes.
5. Pour in the water and bring to a boil. Reduce to medium-low and simmer for 1 hour.
6. Ladle about half the soup (roughly 1.2–1.4L) into a blender. Blend on medium-high for about 25 seconds, then pour back into the pot and stir to combine.
7. Serve topped with fresh parsley and a pinch of flaky salt.