Carrot and Red Lentil Soup with Cumin

Make carrot and red lentil soup with cumin, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
280 g Red lentils (Dry weight.)
400 g Carrot
150 g Onion
2 cloves, about 6 g Garlic
2 tsp (4 g) Ground cumin
15 g Olive oil
1.2 litres Vegetable stock (Made up from a cube or a pot.)
A good squeeze Lemon juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion in the oil over a medium heat for eight minutes, then add the garlic and cumin and stir for one minute until the cumin smells toasted.
2. Add the carrot in rough chunks, the rinsed lentils and the stock. Bring to the boil, then simmer for thirty minutes until the lentils have collapsed.
3. Blend until smooth. Add lemon and salt, taste, and add more of both than you think.
4. Thin with hot water if it sets like porridge, which it will do on the second day.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/carrot-red-lentil-cumin-soup

AI-generated images illustrating the recipe.

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