Carrot and Red Lentil Soup with Cumin
Makes 4 servings

INGREDIENTS
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

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.

RECIPE NOTES
The lentils are the whole of the body here. There is no cream and none is missed once the oil and the cumin have gone in at the start.
The quantities make four bowls and keep for four days in the fridge. The figures are per bowl.

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