Red lentil soup
35 minutes (approximate) · 4 servings
Ingredients
- 200 g red lentils
- 1 onion, 1 carrot
- 1 tbsp olive oil
- 1.2 litres water or vegetable stock
- 1 tsp cumin, salt, lemon
Allergens: None in listed ingredients; check any stock used.
Method
- Rinse the lentils. Dice the onion and carrot.
- Soften the onion in oil for 3 minutes. Add carrot and lentils.
- Add the water, bring to a boil and simmer for about 25 minutes until the lentils soften.
- Blend, season with cumin and salt, thin with hot water if needed and serve with lemon.
Planning the meal
Scale ingredients for your serving count
Times vary with equipment and ingredients. Measuring ahead makes preparation easier. These are original home-cooking suggestions, not presented as professionally tested or dietitian-approved. Adapt them to your allergens and dietary requirements.