Spiced red lentil soup
Red lentils, carrot and tomato with cumin and turmeric, blended just enough to stay a little rough. A cheap, sturdy soup that packs well in a flask.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Chop the onion finely and dice the carrots. Rinse the red lentils in a sieve until the water runs clear.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 6 minutes, until the onion is soft.
- Stir in the cumin and turmeric for 30 seconds, until fragrant.
- Add the lentils and chopped tomatoes, 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 lentils have collapsed and the carrots are soft.
- Blend briefly with a stick blender, so the soup is thick but still has some texture.
- Squeeze in the juice of half the lemon, then taste and add more lemon, salt and black pepper. Serve in bowls.
Tip It freezes well in portions. The lentils keep thickening it, so add a splash of water when you reheat.
Per portion
| Energy | 530 kcal |
| Protein | 28 g |
| Carbohydrate | 72 g |
| of which sugars | 20 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 16 g |
| Salt | 2.29 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
- red lentils200 g
- carrot2
- onion1
- chopped tomatoes1 tin
- lemon1
- cumin2 tsp
- turmeric1 tsp
- vegetable stock cube1
- olive oil1 tbsp
