Red Lentil Soup
Red lentils break down as they cook, so the soup gets thick without cream. One pot makes 6 bowls for the week.
- Prep 10 min
- Cook 30 min
- Total 40 min
- Feeds 6
- Main Course
Ingredients
2 tbsp Olive oil
Extra virgin olive oil
1 Onion
2 Carrot
3 cloves of Garlic
2 tsp Ground cumin
Ground cumin seeds
300 g Red lentils
Dried split red lentils
1500 ml Vegetable stock
Stock made from cubes or concentrate is fine
400 g Chopped tomatoes
One 400 g tin
1 Lemon
1 tsp Salt
Steps
Soften the vegetables
Heat the oil in a large pot. Chop the onion and carrots and cook them over medium heat until soft.
8 min
Add the spices
Crush the garlic, add it with the cumin and stir for 1 minute.
Simmer
Rinse the lentils. Add them to the pot with the stock and tomatoes. Bring to the boil, then simmer until the lentils are very soft.
25 min
Blend
Blend the soup until smooth, or blend half for a soup with more texture.
Season and store
Add the lemon juice and salt to taste. Cool any leftovers and keep them in the fridge for 4 days or the freezer for 3 months.
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