1. 1

   Step 1: Warm the olive oil in a large pot over medium heat and cook the onion and carrot with a pinch of salt for 8 minutes until softened and sweet.

   Soften vegetables: 08:00

2. 2

   Step 2: Add the garlic, ginger and all the ground spices and stir for 1 minute until they smell warm and toasty.

   Bloom spices: 01:00

3. 3

   Step 3: Tip in the tomatoes and cook for 2 minutes, scraping the base of the pot, until the mixture thickens slightly.

   Cook tomatoes: 02:00

4. 4

   Step 4: Add the rinsed lentils and the stock, bring to a boil, then reduce to a steady simmer.

5. 5

   Step 5: Simmer uncovered for 22 minutes, stirring occasionally so the lentils do not catch on the bottom, until they have completely broken down.

   Simmer soup: 22:00

6. 6

   Step 6: Blend about half the soup with a stick blender and stir it back in, so you keep some texture alongside the silkiness. Skip this if you like it rustic.

7. 7

   Step 7: Season generously with salt and pepper, then stir in the lemon juice. The lemon is not optional — it wakes the whole pot up.

   Taste before and after the lemon; you will see the difference.

8. 8

   Step 8: Ladle into bowls and scatter over the parsley.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.