Middle Eastern · lunch
Comforting Red Lentil Soup
A creamy, lemony red lentil soup made from pantry staples. No blender needed, ready in 30 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
- 1 cup (200 g) red lentils, rinsed
- 1 onion and 1 carrot, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin and ½ tsp smoked paprika
- 1 tbsp tomato paste
- 5 cups (1.25 l) vegetable broth
- Juice of ½ lemon and fresh parsley
Method
- Heat the oil in a pot and cook the onion and carrot for 5 minutes.
- Add garlic, spices and tomato paste and stir for 1 minute.
- Add the lentils and broth, bring to the boil, then simmer 20 minutes until the lentils fall apart.
- Whisk hard for 30 seconds to make it creamy, season, and finish with lemon and parsley.
Cook's notes
- Red lentils break down on their own, so you get a smooth soup without blending.
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