makes 6 servings

1 cup red lentils, rinsed and picked over
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, grated
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 bay leaf
5–6 cups vegetable broth
Juice of 1/2 lemon
For serving: minced parsley, plain Greek yogurt, olive oil

In a heavy soup pot, heat the olive oil over medium-high heat until it shimmers; reduce to medium-low and add onion. Cook, stirring occasionally, until onion is golden and translucent but not brown, about 7 minutes. Add carrot and garlic and cook, stirring, 2 minutes. Add cumin and turmeric and cook 1 minute, stirring, until spices are fragrant. Add salt, bay leaf, and 5 cups of broth; bring to a boil. Add lentils, reduce heat, and simmer until tender, about 20 minutes. Add lemon juice and more broth if needed to thin soup. Let cool slightly. Use an immersion blender to roughly purée soup. Serve with garnishes.

Recipe adapted from Kate Zaidan of Dean’s Mediterranean Market