Corba

Begin by meticulously picking through the lentils to remove any stones or debris. Rinse them thoroughly two to three times under cold water, then drain and set aside. Be prepared, as rinsing might cause the lentils to clump together, but don’t worry—you'll break them apart during cooking. In a large pot over medium-high heat, warm the olive oil and add the finely chopped onion along with a pinch of salt. Sauté for about 3 minutes until the onions turn translucent and fragrant. Next, stir in the diced carrots, cooking for another 3 minutes to tenderize and slightly sweeten them. Stir in the tomato paste, allowing it to cook for about a minute to deepen its flavor. Quickly add the cumin, paprika, mint, thyme, black pepper, and red pepper flakes, stirring constantly for about 10 seconds to toast and 'bloom' the spices—this releases their aromatic oils and fills your kitchen with delightful scents. Immediately pour in the lentils, vegetable stock, water, and a pinch of sea salt. Raise the heat just enough to bring the soup to a gentle boil. Once boiling, lower the heat to medium-low, cover the pot halfway, and let the soup simmer for 15 to 20 minutes, or until the lentils have softened and started to break down, and the carrots are tender. When the cooking is complete, use a hand blender or transfer the soup in batches to a blender to puree it to your preferred consistency—smooth and creamy or with a bit of texture. Taste and adjust the seasoning with extra salt if needed. Serve your corba hot, topped with crushed crackers or torn pieces of bread to add an inviting crunch and extra savoriness. While traditional thickeners like cornstarch or flour are options, the crackers provide a delightful texture and boost the flavor. Enjoy this nourishing soup fresh, or refrigerate for up to a week, as the flavors will deepen beautifully over time.