Extraordinary Black Lentil Soup

Ingredients

• 3/4 of a leek, sliced and chopped
• 5 to 6 pieces of garlic, roughly chopped
• 2 carrots, finely chopped
• 3 potatoes, chopped into bite-sized cubes
• 2 tomatoes, diced
• 2 cups of black lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon cumin
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon turmeric
• 1 teaspoon cayenne pepper (optional)
• 2.5 liters (10 cups) of water or unsalted veggie stock
• Fresh parsley for garnish
• Flaky salt for garnish

Method

1. Slice down the leek 3/4 of the way, turn it over, and slice down 3/4 of the way.
2. Chop the leek.
3. Roughly chop the garlic.
4. Finely chop the carrots.
5. Chop the potatoes into bite-sized cubes.
6. Dice the tomatoes.
7. Rinse and drain the black lentils, then set aside.
8. In a pot over medium heat, add 2 tablespoons of olive oil.
9. Add the sliced leek and garlic; sauté for 4 to 5 minutes.
10. Add the chopped carrots and sauté for a few minutes.
11. Stir in 1 tablespoon of salt, 1 tablespoon of cumin, 1/2 tablespoon of sweet paprika, 1/2 tablespoon of turmeric, and optional 1 teaspoon of cayenne pepper.
12. Add the diced tomatoes and stir to deglaze the pan.
13. Add the black lentils and potatoes, then stir well.
14. Pour in 2.5 liters (10 cups) of water or veggie stock, stir, and increase heat to bring to a boil.
15. Once boiling, give the soup a good stir and reduce heat to simmer on medium-low for 1 hour.
16. Transfer 5 to 6 cups of the soup into a blender or use a stick blender.
17. Blend on medium high for about 25 seconds to thicken the soup.
18. Pour the blended soup back into the pot and stir.
19. Plate the soup generously and garnish with freshly chopped parsley and flaky salt.