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Rinse, then soak your lentils in spring or filtered water overnight, or the whole day.
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Cook the minced onion with a bit of olive oil (2-3 Tbsp) in a large soup pot over medium heat for a few minutes, stirring often, then add the sliced carrots and diced potatoes and sauté for 4-5 more minutes until they start to roast a bit.
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Add all of the spices (except the salt), and sauté for 30-60 seconds to develop all the flavours.
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Add the lentils, and water (you want to make sure you have enough water to cover everything, plus an extra 2-3 cups), increase the temperature to medium-high and bring to a boil.
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Once boiling, cover with a lid and reduce the temperature to just above medium-low, and let simmer for 25-30 minutes.
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Add the sea salt, and the black pepper (if using), mix well, wait 30 seconds, and serve.
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Enjoy with a bit of chopped fresh cilantro on top, a squeeze of lemon on top (really brings out the flavours), a nice naan bread or a crusty baguette, alongside a big green salad.