This soup is a staple of everyday Iraqi cuisine. Red lentils are cooked with carrots, potatoes, turmeric, and cumin, then blended until smooth. Since most ingredients are pantry staples, it is an economical dinner option.
Sauté the onion, carrot, and potato in olive oil until softened.
Add the turmeric, cumin, and tomato paste and sauté for 2 minutes.
Add the rinsed red lentils and hot water. Simmer over low heat for 40 minutes, until the lentils are completely tender.
Blend the soup until smooth. Season with salt, black pepper, and lemon juice, then serve.
Rinse and drain the lentils before adding them, or the soup may remain cloudy. If the soup is still hot when blending, leave the blender lid slightly open to let steam escape; otherwise, the lid may pop off.
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