Spiced red lentil soup
A filling, meat-free red lentil and tomato soup with cumin and lemon.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion1
- Carrot150 g
- Garlic2 cloves
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Red lentils200 g
- Tinned chopped tomatoes (400 g)1
- Vegetable stock1 l
- Lemon½
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the chopped onion and grated carrot in the oil in a saucepan over a medium heat for 5 minutes. Add the crushed garlic, cumin and paprika and stir for 30 seconds.
Add the rinsed lentils, chopped tomatoes and stock and simmer for 18–20 minutes until the lentils break down.
Blend half the soup and stir it back in, so it's creamy but still has some texture.
Squeeze in some lemon juice, adjust the salt and serve with chopped parsley.