Corba

1. Pick through the lentils for any grit, rinse them two or three times, drain and set aside.
2. Warm the olive oil in a large pot over medium-high heat, add the onion with a pinch of salt and cook for about 3 minutes, then stir in the carrots and give them another 3 minutes.
3. Stir in the tomato paste for around a minute, then add the cumin, paprika, mint, thyme, black pepper and red pepper flakes and stir for 10 seconds so the spices bloom in the heat.
4. Tip in the lentils, water, stock and salt straight away and bring to a gentle boil.
5. When it boils, drop the heat to medium-low, set the lid half on, and cook for 15 to 20 minutes, until the lentils have collapsed and the carrots are soft.
6. Blend with a stick blender or in a jug blender until it reaches the consistency you like, then taste and add more salt if it needs it.
7. Serve with crushed crackers or torn bread stirred in to thicken. It keeps in the fridge for about a week.

Tips from the ZestyPlate Kitchen

• Let the spices sizzle in the hot oil for a few seconds before the lentils go in; it wakes them up.
• Keep cooking until the lentils have completely collapsed, which is what gives the soup its creamy body.
• Blend to whatever texture you like, from glass-smooth to a little rougher with some bite left.
• Hand round lemon wedges so everyone can sharpen their own bowl.