Red Lentil Soup with Carrot
A thick red lentil soup with carrot, cumin and a squeeze of lemon. The recipe makes one generous bowl.
Ingredients
- 80 g dry red lentils
- 100 g carrot
- 60 g onion
- 1 tsp rapeseed oil
- 350 ml vegetable stock
- 1/2 tsp ground cumin
- 1 tsp lemon juice
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 68.2 kcal | 405 kcal |
| Protein | 3.6 g | 21 g |
| Carbs | 11.3 g | 67 g |
| Sugars | 1.7 g | 10 g |
| Fiber | 2.1 g | 12 g |
| Fat | 1 g | 6 g |
Instructions
- 1
Prepare
Rinse the lentils in a sieve until the water is mostly clear. Finely dice the carrot and onion.
- 2
Soften the vegetables
Heat the oil in a saucepan and soften the onion for 3 minutes. Add the carrot and cumin and cook for another minute.
- 3
Simmer the lentils
Stir in the lentils and stock, bring to the boil and simmer partly covered for 18–20 minutes. Stir occasionally as red lentils catch easily.
- 4
Partly blend
For a thick but not completely smooth soup, briefly blend about one third and stir it back in.
- 5
Season
Season with the lemon juice, salt and pepper. Leave to stand for 3 minutes before serving.
Tip
Red lentils break down as they cook, so briefly blending only part of the soup is enough for a creamy texture.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
