Red lentil soup with vegetable broth
Red lentils, carrot and onion cooked directly in cumin-seasoned vegetable broth, blended and served with lemon wedges.
Active time15 min
Cooking25 min
Total35 min
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Ingredients
- 200 g carrot
- 1 lemon
- 100 g onions
- 1000 ml vegetable stock
- 2 tsp cumin
- 250 g dried red lentils
Preparation
Rinse the lentils. Peel the carrot and onion, then cut them into small dice. Wash the lemon and cut it into wedges.
200 g carrot1 lemon100 g onions250 g dried red lentils- colander
- knife
Put the lentils, vegetables, cumin and stock in a saucepan. Cover and simmer for 20 to 25 minutes, until the carrots are tender.
1000 ml vegetable stock2 tsp cumin- saucepan
Blend until smooth and serve with the lemon.
- blender
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