Ingredients

• 1 ¼ cups red lentils (rinse well before using)
• 4 cups vegetable stock
• 3 tbsp olive oil
• 2 tbsp fresh squeezed lemon juice
• 2 large carrots, diced small
• 2 stalks celery, diced small
• 1 medium white onion, diced small
• 3 cloves garlic, minced
• 1 tbsp balsamic vinegar
• ¼ tsp cayenne pepper
• 2 tbsp smoked paprika
• ¼ tsp ground cumin
• sea salt and black pepper, to taste
• chopped mixed herbs (thyme and oregano are ideal) to taste and for garnish

Instructions

• Heat olive oil in a large pot over medium heat.
• Add the carrots, onion, and celery. Stir until the onion is translucent (approx 5 minutes).
• Add the garlic and stir until mixed well (approx 30 seconds)
• Add the balsamic, smoked paprika, cumin, cayenne, and lentils.
• Stir well for one minute until throughly mixed.
• Add the vegetable stock, salt, and pepper.
• Stir and bring to a simmer.
• Cover the pot partially with a lid and let simmer for a further 8-10 minutes, depending on your preferred texture/al dente of the lentils. For a creamy texture, simmer for the full 10 minutes because I was aiming for a creamier texture.
• Stir in the lemon juice and fresh herbs and serve.