Red lentil soup with lemon

Ingredients

• 3 tbsp olive oil, divided
• 1 yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 1/2 cups red lentils, rinsed
• 6 cups vegetable broth
• 1 tsp dried mint
• 1 lemon
• 4 pita breads
• Salt

Steps

1. Heat 2 tbsp of the oil in a large pot over medium heat. Cook the onion and carrots for 8 minutes, until soft.
2. Add the garlic, tomato paste, cumin and paprika and stir for 1 minute.
3. Add the lentils and broth and bring to a boil.
4. Simmer, partly covered, for 20 minutes, until the lentils fall apart.
5. Puree the soup with an immersion blender until smooth. Season with salt.
6. Warm the remaining 1 tbsp of oil with the mint for 30 seconds and drizzle it over the soup. Serve with lemon wedges and pita.