chili oilmade with 1 clove garlic, 1 teaspoon red pepper flakes, and 4 tablespoons olive oil
Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 carrots, and 1 rib celery (all chopped) and sauté on medium heat for 4 minutes, stirring often.
Add 3 cloves garlic (grated), 1 teaspoon ground cumin, and 2 tablespoons tomato paste, and fry one more minute until fragrant.
Add 2 medium potatoes, peeled and chopped into small pieces so they cook fast. Then add 8 cups vegetable broth and 2 cups split red lentils rinsed with water.
Season with 1½ teaspoons salt and 2 twists black pepper and simmer on medium heat for about 15 to 20 minutes or until the lentils are cooked and potatoes are fork tender.
Blend with an immersion blender until smooth, then taste and adjust for salt.
Serve in a bowl with a squeeze of lemon juice, 1 handful flat-leaf parsley, and a drizzle of chili oil.To make the chili oil, warm up 4 tablespoons olive oil or butter on a pan, add 1 teaspoon red pepper flakes and 1 clove crushed garlic, and fry for 1 minute on low heat.
To make a complete meal, serve it with a warm pita breador crusty bread and top it with roasted chickpeas.