Red lentil soup
A smooth, cheap red lentil soup brightened with lemon and cumin — cooks in one pot and freezes for weeks.
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- Prep
- 8 min
- Cook
- 25 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (5)
- Red lentils320 g
- Carrot120 g
- Onion120 g
- Lemon juice20 g
- Olive oil22 g
Method
- 1
Soften the onion and carrot in the oil with cumin and turmeric.
- 2
Add the red lentils and plenty of water and simmer until everything is soft, 15 minutes.
- 3
Blend until smooth, adding water to reach a pourable soup.
- 4
Season and finish with the lemon juice.
- 5
Cool and freeze in portions.