Carrot and red lentil soup
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 35 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 100 g dried red lentils, rinsed
- Half a teaspoon ground cumin
- 600 ml vegetable stock, plus extra water if needed
- Black pepper
Method
- Warm the oil in a saucepan. Cook the onion over medium-low heat for 5 minutes, stirring.
- Add the remaining ingredients except any spinach and lemon juice. Pour in the stock.
- Simmer for 20–25 minutes, until the carrots and lentils are fully tender.
- Add any lemon juice at the end. Adjust the thickness with water, season and serve hot.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.