Ingredients:

• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1 medium potato, diced
• 2 tablespoons olive oil or butter
• 1 teaspoon tomato paste
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of half a lemon (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Stir in the tomato paste and cook for another minute.
3. Add grated carrot and diced potato, sauté for 2-3 minutes.
4. Add rinsed red lentils and broth. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until lentils and vegetables are soft.
5. Use an immersion blender to puree the soup until smooth (optional).
6. Stir in cumin, salt, and pepper. Adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.