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. Remove from the heat and stir in the lemon juice. Serve the soup as it is or blend it briefly for a smoother texture.
1200 ml vegetable stock4 g ground cumin25 ml olive oil25 ml lemon juice- saucepan
- 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