Lentil Soup

1. Cook Vegetables

Begin by warming 3 tablespoons of olive oil in a large pot over medium-low heat until it shimmers. Add the diced yellow onion, parsnips, sweet potatoes, carrots, and 2 teaspoons of kosher salt. Let the vegetables cook for about 8 to 10 minutes, stirring occasionally, until they begin to soften and the onions turn translucent.

2. Simmer Soup

Next, stir in the dried lentils, canned diced tomatoes, 8 cups of rich vegetable stock, and 3 tablespoons of fresh lemon juice. Bring the mixture to a gentle simmer, allowing it to cook for about 45 minutes.

3. Prepare Aromatic Mixture

While the soup simmers, melt ¼ cup of coconut oil in a small skillet over medium heat. Once melted, add the minced garlic and dried red chiles, cooking them for 1 to 2 minutes until the garlic is fragrant and just beginning to brown. Add the cumin seeds and cook for another 30 seconds until they start to pop. Stir in the sweet paprika and let it sizzle briefly.

4. Combine and Season

Carefully pour the aromatic mixture into the soup, stirring well to combine. Taste the soup and adjust the seasoning with additional salt, freshly ground black pepper, and a splash more lemon juice if needed.