CentMenu / Lunch
Lemon red lentil soup
Red lentils thicken this bright lemon soup without blending.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 10.58 oz (300 g) red lentils
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 1½ tsp (3 g) ground cumin
- 1 vegetable stock cube
- 1 lemon
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 1 onion, 2 garlic cloves and 2 carrots and sauté for 5 minutes.
Rinse 10.58 oz (300 g) red lentils; add with 1½ tsp (3 g) ground cumin, 1 vegetable stock cube and water to cover generously, then bring to a boil.
Simmer over low heat for 20 minutes, until the lentils break down; mash lightly, then stir in the juice of 1 lemon and ½ tsp (3 g) salt.