Carrot, lentil and cumin soup
Carrot and red lentils cooked down with cumin into a thick, orange soup. It needs six carrots and little else from the shop, and the lentils make it more filling than a plain carrot soup.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Chop the onion finely. Peel the carrots and slice them into thin rounds about 5 mm thick, and rinse the red lentils in a sieve.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the cumin for 30 seconds.
- Add the carrots and lentils, crumble in the stock cube and pour in 800 ml of water. Bring to the boil, then simmer for 22 minutes, stirring now and then, until the carrots are soft and the lentils have collapsed.
- Take the pot off the heat and blend with a stick blender until smooth.
- Squeeze in the juice of half the lemon, then taste and add more lemon, salt and black pepper.
- Toast slices of sourdough until golden. Ladle the soup into bowls and serve with the toast.
Tip Toast the bread under the grill and rub it with the cut side of a garlic clove for an easy extra.
Per portion
| Energy | 697 kcal |
| Protein | 29 g |
| Carbohydrate | 110 g |
| of which sugars | 25 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 18 g |
| Salt | 3.3 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- carrot6
- red lentils150 g
- onion1
- lemon1
- sourdough loaf½
- cumin2 tsp
- vegetable stock cube1
- olive oil1 tbsp
