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Lentil Soup

A thick, savoury pot of red lentils with carrot, celery and cumin.

35 min · serves 4 · 290 kcal per serving

Ingredients

• 250g red lentils
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1.2 litres vegetable stock
• 2 tbsp olive oil
• Salt and pepper
• 1 lemon

Method

1. Soften the onion, carrot and celery in the oil over medium heat. Give it about 8 minutes.
2. Stir in the garlic and cumin and cook until fragrant. Give it about 1 minutes.
3. Add the rinsed lentils and stock, then simmer until the lentils collapse. Give it about 20 minutes.
4. Season, and finish with a good squeeze of lemon.

Free to use. Photo credits are here.