Ingredients:

Olive oil

1 onion

8 garlic cloves

2 carrots

1 tbsp cumin

1 tsp red pepper flakes

3 kaffir lime leaves or 3 bay leaves

1 cup crushed tomatoes (from a can)

7 cups low-sodium vegetable broth

2 cups red lentils, rinsed and drained

sea salt and pepper to taste

Zest of 1 lemon

Juice of 1 lemon

Crumbled feta cheese to serve, optional

Directions:

1. Heat 3 tablespoon olive oil until shimmering. Add onions, carrots and garlic and some salt. Cook 3 to 4 minutes, stirring regularly. Add spices. Cook for a few seconds till fragrant, keep stirring so spices don’t burn.
2. Add crushed tomatoes, broth, lentils and kaffir lime leaves. Season with salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
3. Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Blend until you reach a creamy consistency.
4. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and adjust seasoning add more chili or even a hot sauce to get the kick you want.
5. Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with hot crusty bread!