Step 1

Begin by adding the olive oil to a large pot or dutch oven over medium heat. Add the onion, bell pepper, and carrots and sauté until onions become just translucent (about 5 minutes).

Step 2

Next, add the red lentils, potato, stock, garlic, paprika, cumin, and season with salt and pepper. Bring to a boil, stir and reduce to a simmer.

Step 3

Cover the pot loosely and cook for 30 minutes or until the lentils are tender and falling apart.

Step 4

For a smooth soup: use an immersion blender, food processor or regular blender and process the soup to a silky smooth consistency. For a chunkier soup: Blend half the soup while reserving the other half in the pot. Stir the creamy blended portion fin with the reserved unblended soup. Stir together,

Step 5

Once you have the soup blended to your liking add a dash of cayenne. Stir and taste. If you want more heat, add another pinch of cayenne. Careful not to overdo it. Season with salt and pepper. Taste and adjust.

Step 6

Serve the soup hot and garnished with a dollop of Greek yogurt, freshly chopped cilantro and a lemon wedge for squeezing on the side. Bon Appetit!