Red lentil and lemon soup without a blender
Red lentils simmered with carrots and cumin, finished with lemon and kept chunky.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 150 g carrots
- 1 lemon
- 100 g onions
- 5 g cumin
- 1000 ml water
- 15 ml olive oil
- 250 g dried red lentils
Preparation
Peel and finely slice the onion. Peel the carrots and cut them into rounds. Rinse the lentils and juice the lemon.
150 g carrots1 lemon100 g onions250 g dried red lentils- knife
- colander
- citrus juicer
Heat the oil and sauté the onion and carrots for 5 minutes. Add the lentils, cumin and water. Simmer for 25 minutes, until tender.
5 g cumin1000 ml water15 ml olive oil- saucepan
- spoon
Stir the cooked lentils to thicken the broth naturally, leaving the carrot pieces intact. Gradually add lemon juice to taste.
- spoon
Allergens
No allergens identified in the ingredients.
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