Spiced Red Lentil, Carrot & Tomato Soup with Guacamole-Radish Toast

Directions

1. Wash all fresh produce and dry thoroughly.
2. Peel and finely dice the yellow onion; peel and mince the garlic. Put both in a small bowl.
3. Heat a medium saucepan over medium-high and add a splash of oil to coat the bottom.
4. Peel and dice the carrot and celery; add them to the bowl with the onion and garlic.
5. When the pan is hot, add oil and swirl to coat the bottom, then add the vegetables and cook, stirring occasionally, until they begin to soften, about 3–4 minutes.
6. Rinse the lentils under cold water in a colander; drain and set aside.
7. To the pot, add the lentils, broth, diced tomatoes, and spices; stir, cover, and bring to a boil over medium-high heat, then reduce to a simmer and cook until lentils are tender, 15–20 minutes.
8. Meanwhile, halve and pit the avocado; scoop the flesh into the reserved bowl and mash with a fork, then mince additional garlic and add to the bowl.
9. Juice half a lemon into the avocado mixture and season with salt; set aside to become the guacamole.
10. Preheat the oven broiler and toast the bread on a baking sheet until lightly browned, flipping once, about 1–2 minutes.
11. Trim and dice the radishes.
12. When the lentils are tender, squeeze in the remaining lemon juice, stir to combine, and taste for salt; remove from heat.
13. Spread the guacamole onto the toasted bread and top with radishes, then season with salt and pepper.
14. Ladle the soup into bowls and serve with the guacamole-radish toast on the side.