Lemony carrot + red lentil soup w/ mint oil

Inspired by the flavours of Persia, this nourishing soup comes together in no time at all, is full of flavour and filling, yet still light. The mint oil adds a special something, but it’s not imperative. Serves 4

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped 2 teaspoons smoked paprika 2 teaspoons ground cumin 1kg carrots, ends trimmed

+ finely diced

180g (1 cup) red lentils,

rinsed + drained grated zest + juice of 2 lemons

1 teaspoon fine salt hot buttered toast, to serve,

(optional)

Mint oil

60ml (¼ cup) extra virgin olive

oil

1 clove garlic, finely chopped 1 teaspoon dried mint

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, for 1-2 minutes, or until tender.

Add the garlic and spices and cook for a further 30 seconds until fragrant. Add the carrot, red lentils, lemon zest and 1.5 litres (6 cups) cold water. Stir in the salt and bring to the boil, then reduce the heat and simmer for 15 minutes, or until the carrots are tender and lentils have collapsed fully. Remove from the heat.

Use a stick blender to blend until relatively smooth, or transfer to a bench-top blender and pulse until smooth-ish. Add the lemon juice, starting with the juice of 1 lemon, then adding more to taste. Check the seasoning and add more salt, if needed.

To make the mint oil, combine oil, garlic and mint in a small frying pan and cook over low heat until the garlic is starting to turn light golden. Immediately remove from the heat and set aside until needed. The garlic will continue to cook once off the heat, so it’s better that you undercook than overcook it before taking off the heat. Any extra mint oil will store in a glass jar at room temperature for up to 1 week.

Serve the soup drizzled with a little mint oil and hot buttered toast on the side, if you like.