North African Spiced Lentil Soup

Prepare the Aromatic Base

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for about 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.

Bloom the Spices & Add Lentils

4. Stir in the tomato paste, cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly so the spices toast lightly without burning.
5. Add the rinsed red lentils, canned diced tomatoes with their juices, and vegetable broth. Stir thoroughly to incorporate the spiced base from the bottom of the pot.

Simmer to Perfection

6. Bring the liquid to a rolling boil over medium-high heat, then reduce the heat to low. Cover the pot loosely with a lid and simmer for 20 to 25 minutes, until the lentils are completely tender and melting into the broth.
7. For a richer, velvety texture, use an immersion blender to pulse the soup 3 to 4 times, leaving some texture intact while thickening the base.

Season and Serve

8. Stir in the lemon juice, salt, and freshly ground black pepper. Taste and adjust seasoning with extra salt or lemon juice if desired.
9. Ladle the hot soup into deep bowls. Top each serving with a generous dollop of Greek yogurt and a sprinkle of chopped fresh cilantro. Serve hot with warm flatbread or crusty bread.