Red Lentil Soup

Heat olive oil in a large pot over medium heat. Cook the onion for 8 minutes until golden and soft. Add garlic, cumin, and turmeric and cook for 1 minute until fragrant.

Add the rinsed lentils and stock. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring occasionally, until the lentils have completely broken down and the soup is thick.

Use a stick blender to blend the soup until completely smooth and velvety. Add lemon juice and season generously with salt. If the soup is too thick, add a splash of hot water to reach your preferred consistency.

In a small pan, melt butter (or use olive oil for vegan) over medium heat. Add chili flakes and cook for 30 seconds until sizzling and fragrant. Drizzle over each bowl of soup just before serving.