A cozy, comforting red lentil soup layered with sweet carrot and potato, warmly spiced with turmeric and cumin, and finished with a deeply savory fried-onion topping.
Heat a medium-large heavy-bottomed pot over medium heat and add 1 tbsp oil.
Sauté the diced onion and minced garlic for 10 minutes until soft.
Add grated carrots and grated potatoes; mix and sauté for 2 minutes.
Add rinsed and drained red lentils and water; mix well.
Bring to a boil, then reduce heat to low and simmer for 25 minutes.
Remove from heat; add sea salt, ground pepper, turmeric powder, and cumin powder, and mix well.
Optional topping: In a skillet, fry 1 finely diced onion in 1 tbsp oil over medium-high heat for about 10 minutes, stirring periodically, until darkened and deeply browned.
Ladle soup into bowls and top with the fried onions and fresh cracked pepper, if desired.