Ingredients:

1 tbsp oil

1 tbsp unsalted butter

1 onion, sliced

1 carrot, diced

1 potato, chopped

3 garlic cloves, chopped

1 bay leaf

1/4 tsp turmeric

1/4 tsp smoked paprika

1 tsp cumin

1/2 tsp coriander

1 1/2 tsp sea salt

1/2 tsp pepper

1 cup red lentils, rinsed and drained

5 cups chicken stock

2 tbsp lemon juice

Cilantro for garnish

**A note about the vegan option down below the photo

Instructions:

1. In pot, melt butter and oil.
2. Add the onion and saute for about 5 minutes.
3. Add the carrot and potato, stir.
4. Add the garlic, bay leaf, smoked paprika, turmeric, cumin, coriander and salt and pepper.
5. Stir until everything is well coated with the spices.
6. Add the lentils and stir everything together. Add the stock.
7. Stir, then bring to a boil. Lower heat, and simmer for around 20 min.
8. Remove bay leaf. Add 2 tbsp lemon juice.
9. Puree most of the soup with a hand blender, so there is still some texture left. Garnish with cilantro and a dollop of yogurt if desired. Enjoy!