📖 Instructions

1. Rinse the lentils: Place 1 cup of brown or green lentils in a fine-mesh sieve. Rinse them thoroughly under cold running water until the water runs clear. This removes any debris and helps improve the texture of the soup.
2. Sauté aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 minced cloves of garlic, and 1 diced carrot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
3. Add spices and tomato paste: Stir in 1 teaspoon of cumin powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of red pepper flakes (adjust to your spice preference). Add 1 tablespoon of tomato paste and cook for another 1-2 minutes, stirring constantly. This helps bloom the spices and deepen the flavor of the soup. The aroma should be rich and inviting.
4. Pour in broth and lentils: Pour in 6 cups of vegetable broth (or chicken broth for a non-vegetarian version). Add the rinsed lentils to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Season and blend (optional): Once the lentils are cooked, season the soup with salt and pepper to taste. For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, you can transfer about 1-2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot. Be careful when blending hot liquids!
6. Prepare protein topping (example: poached egg): While the soup simmers, prepare your protein topping. For a poached egg, bring a pot of water to a simmer. Crack an egg into a small bowl. Create a whirlpool in the simmering water with a spoon, then gently slide the egg into the water. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside. If choosing grilled chicken or tofu, cook the pieces to your preferred liking.
7. Assemble the protein bowl: Ladle the lentil soup into bowls. Top with your choice of protein (poached egg, grilled chicken, or tofu). Garnish with fresh herbs such as chopped parsley or cilantro, a sprinkle of feta cheese (optional), and a drizzle of olive oil. A squeeze of lemon juice can also brighten the flavors.
8. Serve immediately: Serve the lentil soup protein bowl immediately. It's best enjoyed while warm and the toppings are fresh. This recipe can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving and add fresh toppings.