Red Lentil Soup

Rinse 300 g red lentils under running water until the water looks mostly clear, then drain well.

Finely chop 1 onion and 3 garlic cloves so they soften evenly and do not leave sharp pieces in the soup.

Set a pot over medium heat and add most of the 2 tbsp olive oil, reserving a little for serving.

Cook the onion for about 5 minutes, stirring often, until translucent but not browned.

Add the garlic and cook for only 1 minute, just until the raw smell fades.

Stir in 1.5 tsp cumin and 0.5 tsp turmeric, then toast for 30 seconds so the spices bloom without scorching.

Add the lentils, 1000 ml vegetable stock, and 1 tsp salt, then bring to a boil.

Lower to gentle heat and simmer about 20 minutes, stirring occasionally so lentils do not stick to the bottom.

When the lentils split and the soup looks thick and golden, check the texture.

For a smoother bowl, blend only part of the soup with a hand blender, leaving some body rather than making it gluey.

Turn off the heat and stir in 2 tbsp lemon juice just before serving, then taste and adjust the salt if needed.

Ladle into bowls and finish with the reserved olive oil on the surface.