Public
Lentil Soup
Veer
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A warming, protein-rich red lentil soup with cumin and a squeeze of lemon — ready in 40 minutes.
Ingredients
1 1/2 cups red lentils (rinsed), 1 onion (diced), 3 cloves garlic (minced), 1 can (400g) diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp smoked paprika, juice of 1 lemon, 2 tbsp olive oil, salt and pepper, fresh parsley
Instructions
1. Heat olive oil in a large pot. Sauté onion until soft; add garlic and spices, cook 1 min. 2. Add lentils, tomatoes and broth. Bring to a boil. 3. Reduce heat and simmer 25-30 min until lentils are very soft. 4. Use an immersion blender to partially blend for a creamy-chunky texture. 5. Stir in lemon juice, season with salt and pepper. 6. Serve topped with parsley and a drizzle of olive oil.