- 1 large onion, diced
- 3 medium carrots, diced
- 3 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 jalapeño, minced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- a pinch of ground nutmeg
- 1 cup red lentils, drained and rinsed
- 21/2 cups vegetable broth
- Salt, To Taste
- Lemon juice, To Taste
In a pot on medium heat, sauté the onion, garlic, and carrots for 4-5 minutes, until fragrant.
Mix in the tomato paste, chili pepper, and spices.Mix until well-incorporated, adding a splash of water to prevent sticking.
Add lentils and vegetable broth, then cover the pot and let cook on low heat for about 20 minutes.
Once lentils are tender, season with lemon juice & salt, then serve warm.