Red Lentil Soup
A warming, velvety soup made from red lentils, cumin, and lemon. Nutritious, affordable, and comforting.
Prep: 10 minutes. Cook: 25 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 200g red lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 litre vegetable or chicken stock
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
- Fresh coriander for garnish
Instructions
- Heat oil in a pot. Cook onion and carrots for 5 minutes.
- Add garlic, cumin, and turmeric. Stir for 1 minute.
- Add lentils and stock. Bring to a boil.
- Reduce heat and simmer for 20 minutes until lentils are soft and falling apart.
- Blend with an immersion blender until smooth (or leave chunky).
- Add lemon juice, salt, and pepper.
- Serve with a drizzle of olive oil and fresh coriander.
Tips for Helpers
- Red lentils do not need soaking — they cook quickly.
- Lemon juice added at the end brightens the whole soup.
- Gets thicker as it sits — add water when reheating.
Ingredient Substitutions
- Use yellow lentils if red are unavailable.
- Add a can of coconut milk for a creamier version.