Sauté one chopped onion and 500 g sliced carrots in 1 tablespoon olive oil for 6 minutes. Add two minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1 cup rinsed red lentils and 4 cups low-sodium stock. Simmer 20–25 minutes, then blend until mostly smooth. Loosen with water if needed and season with lemon juice, salt and pepper. Serve with parsley, a spoon of yogurt and toasted seeded bread. Red lentils thicken as they cool, so keep extra stock for reheating.
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