1 cup of red lentils
1 tomato - diced
1 carrot - peeled and diced
1 onion - chopped
1 tablespoon of olive oil
1 teaspoon of minced garlic
1 teaspoon of salt + 1/2 teaspoon of cumin + 1/4 teaspoon of pepper (spiced to be adjusted to taste)
1 liter of water (4 cups)
Add all the ingredients to a pan, add 1 liter of water, cover the pan and cook for 30 minutes on medium heat.
Once the lentils are soft and the vegetables are cooked, transfer the soup to a food processor and puree until getting a soft consitency.
Bring back the soup to the pan, adjust the spices to your taste, and cook for another 15 minutes without covering the pan.
Serve the soup hot. Enjoy!