Black Lentil Soup

Steps

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1. 1
   Slice the leek vertically to three-quarters depth, then flip and slice again to three-quarters depth. Rinse thoroughly to remove dirt and sand. Finely chop the leek, roughly chop the garlic, and finely dice the carrots. Cut potatoes into bite-sized cubes and dice the tomatoes into small pieces. Rinse and drain the black lentils and set aside.
   ▶ ≈0:26
2. 2
   Heat a stock pot over medium heat and add the olive oil, then sauté the leeks and garlic for 4–5 minutes. Add the carrots and sauté for a few more minutes. Stir in the salt, cumin, sweet paprika, turmeric, and cayenne pepper, and mix well.
   ▶ ≈2:18
3. 3
   Add the tomatoes and stir. Add the black lentils and potatoes, stir, and cook for a couple of minutes. Pour in the water, stir well, then increase heat to bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 1 hour.
   ▶ ≈3:05
4. 4
   Transfer about 5–6 cups of soup into a blender and blend on medium-high speed for about 25 seconds. (Alternatively, use an immersion blender directly in the pot.) Carefully pour the blended soup back into the pot and stir well to combine.
   ▶ ≈4:16
5. 5
   Ladle the soup into bowls and garnish generously with fresh chopped parsley and flaky salt before serving.
   ▶ ≈4:51