Red Lentil Soup 🌙🤍

1. In a large pot, heat 3 tablespoons of oil over medium heat. Add the chopped onions, carrots, potatoes, and garlic. Sauté for about 5 minutes, until the vegetables begin to soften and become fragrant.
2. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
3. Add the rinsed red lentils, then pour in 7 cups of water and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the lentils and vegetables are very tender.
4. Using an immersion blender, blend the soup until smooth and creamy.
5. In a pan, heat the remaining 3 tablespoons of oil over medium heat. Add the vermicelli and toast until golden brown. Stir in the cumin, chicken bouillon, salt, black pepper, and paprika, and cook for about 30 seconds to bloom the spices.
6. Carefully pour in the blended soup, along with the remaining 2 cups of water to thin out the soup, and stir well. Cover and simmer for 8–10 minutes, or until the vermicelli is tender. Always taste and adjust the salt and seasonings as needed.
7. For the topping, melt the butter in a small pan over medium heat. Add the dried mint and let it gently sizzle for about 30 seconds, until fragrant.
8. Spoon the mint butter over each bowl just before serving for a rich, aromatic finish. Serve with lemon slices on the side to squeeze in and enjoy!