2 cups dried orange split lentils
8 cups low sodium stock, as needed
1 medium tomato, chopped
1 thin-skinned potato (like Yukon gold), cut into a small dice
1 carrot, peeled, cut in a small dice
2 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon chopped fresh parsley or cilantro
Salt and pepper, to taste
1. In a large saucepan, cover the lentils with 5 cups of stock. Add tomato, potato, carrot, and salt and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top.
2. Meanwhile, heat oil in a medium pot over medium-high heat. Add the onion and sauté for about 2 minutes, then turn the heat to medium-low and cook until golden and caramelized, about 8 minutes. The onions should not be burnt. Stir in the cumin and turmeric, cook 1 minute. Set aside.
3. Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Add to the onions and spices along with the 3 cups stock, if you prefer a thicker soup, add less. Bring soup to a simmer and cook for about 10 minutes, or until thickened. Season to taste with salt and pepper. Serve immediately, topped with the pita chips and parsley or cilantro.