Step 2

Heat a glug of olive oil in a large pot over medium-high heat. Add the onion with a pinch of salt and sauté for 3 minutes, until starting to soften. Add the carrots and cook for another 3 minutes.

Step 3

Add the tomato paste and stir for 1 minute. Add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes all at once and stir for 10 seconds to bloom the spices.

Step 4

Add the lentils, water, stock, and salt. Bring to a gentle boil.

Step 5

Reduce heat to medium-low, cover the pot halfway, and cook for 15–20 minutes until the lentils have broken down and the carrots are completely cooked.

Step 6

Blend the soup using a hand blender or in a jug blender to your desired consistency. Taste and adjust seasoning. Serve with crusty bread or crackers.