Step 1

In a saucepot, heat olive oil and add the onion, potato and shredded carrots. Cook until they start to brown, about 5 minutes.

Step 2

Season with cumin, paprika and salt, then add the red lentils. Cover with chicken stock or water, then add the chicken bouillon cubes.

Step 3

When this mixture comes to a boil, cover and drop to a simmer. Cook for about 30 to 40 minutes or until the lentils are tender.

Step 4

Blend the soup when it is done cooking and serve with a squeeze of lemon. Enjoy!