Step 1

Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 carrots, and 1 rib celery (all chopped) and sauté on medium heat for 4 minutes, stirring often.

Step 2

Add 3 cloves garlic (grated), 1 teaspoon ground cumin, and 2 tablespoons tomato paste, and fry one more minute until fragrant.

Step 3

Add 2 medium potatoes, peeled and chopped into small pieces so they cook fast. Then add 8 cups vegetable broth and 2 cups split red lentils rinsed with water.

Step 4

Season with 1½ teaspoons salt and 2 twists black pepper and simmer on medium heat for about 15 to 20 minutes or until the lentils are cooked and potatoes are fork tender.

Step 5

Blend with an immersion blender until smooth, then taste and adjust for salt.

Step 6

Serve in a bowl with a squeeze of lemon juice, 1 handful flat-leaf parsley, and a drizzle of chili oil.To make the chili oil, warm up 4 tablespoons olive oil or butter on a pan, add 1 teaspoon red pepper flakes and 1 clove crushed garlic, and fry for 1 minute on low heat.

Step 7

To make a complete meal, serve it with a warm pita bread or crusty bread and top it with roasted chickpeas.