Ingredients for 4 portions:

• 2 carrots
• 2 celery stalks
• 1 large onion
• 2 garlic cloves
• 2/3 cup red lentils (≈5.3 oz / 150 g)
• 3–4 ripe tomatoes (≈14 oz / 400 g)
• 2–3 tbsp tomato paste
• 4 cup vegetable broth
  • Depending on flavor intensity:
    • 1 heaping tsp ( 1/2 tsp) for mild
    • 1 tbsp for stronger
• 1 tsp ground cumin
• 1–2 tbsp olive oil
• Pepper, to taste
• Optional: 1 tsp paprika or chili powder
• Optional: a splash of lemon juice
• Optional: Ginger

1. Dice the vegetables. Cut the fresh tomatoes into cubes and remove the stems. Rinse the lentils.
2. Heat olive oil in a pot. Sauté the onion, carrots, and celery for 3–4 minutes. Add garlic and sauté briefly.
3. Add tomato paste and cook for 1–2 minutes until it darkens slightly (this enhances sweetness and reduces raw acidity).
4. Add fresh tomatoes and cook for 3–5 minutes until they release their juice.
5. Add lentils and vegetable broth. Simmer gently for 20–25 minutes until lentils are tender.
6. Season with pepper and, if desired, a splash of lemon juice.

Sources:

Alexander, R., Khaja, A., Debiec, N., Fazioli, A., Torrance, M., & Razzaque, M. S. (2024). Health-promoting benefits of lentils: Anti-inflammatory and anti-microbial effects. Current Research in Physiology, 7, 100124. Source