Lentil Soup - Egyptian

1 Tablespoon sunflower oil (I used olive oil)
​½ cup sliced carrots (about 1 medium carrot)
½ cup diced tomatoes (I used fresh tomatoes – not canned)
½  cup sliced yellow onion (I used one small onion, sliced or chopped)
2 Tablespoons sliced garlic (I minced the garlic)
2 Tablespoons tomato paste

1 1/2 teaspoons ground cumin or more to taste
(I added some Turmeric – about a teaspoon
1 ½ teaspoons salt or 1/4 teaspoon  kosher salt
½ teaspoon ground pepper
2 ½ cups red lentils
9 water (I added some soup powder to the water – to add more taste)
One or two squeezes of fresh lemon juice

1. Heat oil in soup pot over medium heat.
2. Add carrots ,  tomatoes, onion and garlic, and cook until the tomatoes have broken down and are starting to stick to the bottom of the pan (4 to 5 minutes)
3. Stir in tomato paste, cumin, salt and pepper (and turmeric – if you’re using it), and cook stirring frequently until the tomato paste is browned (about 1 to 2 minutes).
4. Add lentils and water (with soup powder added), and bring to a boil over high heat.
5. Reduce heat to maintain a simmer and cook, stirring occasionally until the lentils are soft and the soup is thickened (about 25 minute).  Taste and adjust seasonings if necessary
6. Remove from heat and squirt in a squirt or two of lemon juice
7. Puree with an immersion blender (or in batches in a regular blender) until smooth.

ENJOY!