Red lentil and cumin soup
A red lentil soup with carrots, cumin and lemon.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 150 g carrots
- 100 g onions
- 1200 ml vegetable stock
- 4 g ground cumin
- 25 ml olive oil
- 25 ml lemon juice
- 250 g dried red lentils
Preparation
Rinse the lentils. Peel the carrots and onion, cut the carrots into thin rounds and finely slice the onion.
150 g carrots100 g onions250 g dried red lentils- colander
- knife
- chopping board
Heat the oil in a saucepan. Sauté the onion and carrots for 5 minutes, add the cumin and stir for 30 seconds. Pour in the stock, add the lentils and simmer gently for 20 to 25 minutes, until tender.
1200 ml vegetable stock4 g ground cumin25 ml olive oil- saucepan
Remove from the heat and stir in the lemon juice. Serve the soup as it is or blend it briefly for a smoother texture.
25 ml lemon juice- ladle
- blender, for a smooth texture
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration