Red Lentil Soup
Red lentils cooked until they collapse into a thick soup with cumin and lemon.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total time
- 40 min
- Difficulty
- Easy
- Cuisine
- Levantine
VeganVegetarianLunchWeeknightOne pot
Ingredients
Allergen analysis incomplete — one or more ingredients could not be classified
- 300 g red lentils
- 1.2 l vegetable stock — with no animal-derived ingredients — check the ingredient label
- 1 pc onion — chopped
- 1 pc carrot — diced
- 2 tsp ground cumin
- 0.5 pc lemon — juiced
- 2 tbsp olive oil
- salt — to taste
Method
- Rinse the lentils in cold water until the water runs clear.
- Cook the onion and carrot in the olive oil for 6 minutes, until softened.
- Add the cumin and stir for 30 seconds.
- Add the lentils and the stock. Bring to the boil, then lower the heat.
- Simmer for 25 minutes, until the lentils fall apart and the soup thickens.
- Season with salt and squeeze in lemon before serving.