Bart's Recipes
Rinse the red lentils under running water and let them drain. Mince the onion, press the garlic, and grate the fresh ginger. Cut the carrots into dice and have the vegetable broth ready.
Heat the olive oil in a soup pot over medium-high heat. Sauté the onion, garlic, and ginger until the onion becomes translucent. Add the carrot dice and turmeric and cook for a minute, stirring. Add the red lentils to the pot and pour in the vegetable broth. Bring to a boil, immediately reduce the heat, and let the soup simmer gently for fifteen to twenty minutes until the lentils and carrots are completely tender.
Remove the pot from heat. Use an immersion blender to purée half of the soup. This creates a creamy base while retaining enough texture and structure from the loose ingredients.
Divide the warm soup into bowls. Chop the fresh cilantro coarsely and sprinkle it directly over the soup before serving.
