Lentil soup
A fragrant and hearty red lentil soup that makes a wonderfully nourishing lunch. Natural sweetness from carrots and onions balances the warm aromatic spices. Squeeze fresh lemon juice over the bowl right before serving to bring out the bright flavors.
Ingredients
- onion1 piece
- carrot1 piece
- Garlic2 cloves
- Olive Oil2 tbsp
- water1¼ l
- ground cumin1 tsp
- Salt1 tsp
- Lemon½ pieces
Instructions
6 steps- 1
Rinse the red lentils thoroughly in cold water until the water runs clear. Finely chop the onion, carrot, and garlic.
5 min
- 2
Heat olive oil in a heavy-bottomed pot. Add the chopped onion and carrot, sauteing over medium heat for about 5 minutes until tender.
5 min
- 3
Add the minced garlic and ground cumin to the pot, stirring for about 30 seconds until fragrant.
1 min
- 4
Add the rinsed lentils and pour in the water. Bring to a boil, then reduce heat, cover with a lid, and simmer for 15-20 minutes until the lentils are completely tender.
18 min
- 5
Season with salt to taste. Optionally, blend the soup with an immersion blender until smooth and velvety.
2 min
- 6
Remove from the heat, stir in the freshly squeezed lemon juice, and serve warm.
1 min
Nutrition
1 serving ≈ 413 g
Nutrition values are estimates. - means data is unavailable.
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