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Place the red lentils in a colandar and rinse. 2. Place the washed lentils into a medium pot with the stock, potatoes, onion, paprika, and cumin. 3. Bring the pot to a boil and reduce to a simmer then loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40 minutes until the lentils are tender. 4. Add salt, pepper, and roasted red pepper to soup then carefully ladle the soup into a blender or food processor and blend. 5. Return blended soup to the pot to heat through. 6. Serve with fresh lemon wedges, cilantro, and red pepper flakes. Ps. If you refrigerate leftovers the soup thickens up so reheat slowly and add a splash of water if needed.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces