Best Red Lentil Soup

Heat a saucepot (5 qts at least) for 2 minutes over medium heat then add 3 tablespoons extra-virgin olive oil, onions, carrots, and garlic. Cook for 3 minutes, stirring regularly.

Add spices and bay leaves and cook for a few more seconds, then add broth and lentils. Season with kosher salt, bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked. After the time has passed, remove the bay leaves from the soup.

Remove from the heat, and with a 6 or 8 oz ladle scoop out 1 or 2 ladles of the soup (mostly lentils) in another heat-proof container, and blend what is left in the pot with an immersion blender to your preferred consistency. We have blended until silky and smooth.

Cook for 5 more minutes and add all the soup that was previously scooped out. Turn off the heat and add the zest of half lemon and the juice of 1 to 2 lemons.

Garnish with parsley and lemon slices. Serve warm or cold with a nice tomato bruschetta or just toasted sourdough and a drizzle of olive oil. Tip: Let the soup steep a few minutes after cooking and add the lemon at last adding it gradually, and taste each time you add more. Once your preferred level of acidity is reached stir thoroughly and let it rest a few more minutes before serving.