Instructions
Follow the steps and taste along the way.
Prepare the vegetables and lentils
Finely dice the onion and cut the carrots into pieces about 1.5 cm in size. Rinse the lentils in a sieve under cold water and let them drain.
Sauté the onion and spices
Heat the olive oil in a pot over medium heat. Add the onion and sauté for 4–5 minutes, until softened and beginning to turn golden at the edges. Add the ground coriander and cumin, and stir for 30 seconds until fragrant.
Cook the carrots and lentils
Add the carrots and stir to coat them in the spiced oil. Stir in the drained lentils, pour in 900 ml of water, and add 4 g of salt and the black pepper. Bring to a boil, then reduce the heat and simmer covered for 20–22 minutes, until the carrots and lentils are completely tender.
Toast the seeds and blend the soup
While the soup cooks, place the pumpkin seeds in a dry pan and toast them over medium heat for 2–3 minutes, shaking the pan frequently. When they become fragrant and start to brown in places, transfer them to a plate. Blend the cooked soup until smooth with an immersion blender.
Finish and serve
Stir the lemon juice and the remaining 1 g of salt into the blended soup. Taste it; the lemon should brighten the flavor, not overpower the carrots' sweetness. Warm the soup briefly, but do not let it boil vigorously again. Divide it among four bowls and sprinkle with the pumpkin seeds and parsley.
