vegan recipe

Red lentil soup

Name: Red lentil soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serves
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, crushed; 1 carrot, diced; 1 tsp ground cumin; 1 cup (200 g) red lentils, rinsed; 1 can (400 g) diced tomatoes; 1 litre vegetable stock; Juice of ½ lemon; Fresh coriander, to serve

Red lentils need no soaking and melt into a thick, golden soup. One pot, mostly pantry staples.

Serves 4Prep 10 minCook 25 min

Method

Warm the oil in a large pot over medium heat. Cook the onion and carrot for 5 minutes until soft.
Add the garlic and cumin and stir for 1 minute.
Add the lentils, tomatoes and stock. Bring to the boil, then simmer for 20 to 25 minutes, stirring now and then, until the lentils have broken down.
Blend part or all of it if you like it smooth. Stir in the lemon juice, season, and top with coriander and a drizzle of olive oil.