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Carrot and Red Lentil Soup with Cumin

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

4 servings · 9 ingredients · 4 steps

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Carrot and Red Lentil Soup with Cumin, plated and ready to serve. — The finished recipe. Carrot and Red Lentil Soup with Cumin

Ingredients 1 to 6 for carrot and red lentil soup with cumin arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for carrot and red lentil soup with cumin arranged separately on a dark worktop. — Ingredients 7 to 9. 1.2 litres Vegetable stock (Made up from a cube or a pot.). A good squeeze Lemon juice. To taste Salt

Carrot and Red Lentil Soup with Cumin, preparation step 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. — Step 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.

Carrot and Red Lentil Soup with Cumin, preparation step 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. — Step 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.

Carrot and Red Lentil Soup with Cumin, preparation step 3: Blend until smooth. Add lemon and salt, taste, and add more of both than you think. — Step 3. Blend until smooth. Add lemon and salt, taste, and add more of both than you think.

The finished carrot and red lentil soup with cumin. — Step 4. Thin with hot water if it sets like porridge, which it will do on the second day.

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