Comforting Lentil and Carrot Puree

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Peel and roughly chop the carrots. Peel and finely dice the yellow onion. Mince the garlic cloves.

Heat the olive oil in a medium saucepan or pot over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes.

Add the minced garlic and ground cumin to the pot and cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the chopped carrots and rinsed lentils. Pour in the vegetable broth, then add the salt and black pepper.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and carrots are very tender.

Carefully transfer the cooked mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If the puree is too thick, add a little more broth or water until desired consistency is reached.

Taste and adjust seasoning if necessary. Serve hot, perhaps with a drizzle of olive oil or a sprinkle of fresh herbs if desired.