Red lentil soup with lemon
A thick, bright red lentil soup with carrot, cumin and lemon. One pot, 35 minutes, no soaking, vegan and gluten-free.
Ingredients
- 250 g dried red lentils 1 1/4 cups, rinsed
- 3 tbsp extra virgin olive oil 45 ml, plus a little for serving
- 1 large onion about 150 g, finely chopped
- 2 medium carrots about 150 g, diced small
- 2 cloves garlic 6 g, minced
- 1 tbsp tomato paste 15 g
- 1 tsp ground cumin
- 1/2 tsp sweet paprika
- 1/4 tsp chilli flakes optional
- 1.2 litres water 5 cups
- 1 tsp fine salt 5 g, or to taste
- Juice of 1 lemon about 40 ml, plus wedges to serve
- Black pepper
- To serve: chopped parsley or fresh mint a drizzle of olive oil
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and carrot with a pinch of salt and cook for 8 minutes, stirring now and then, until the onion is soft and translucent.
- Stir in the garlic, tomato paste, cumin, paprika and chilli flakes. Cook for 1 minute until the paste darkens slightly and smells toasted.
- Add the rinsed lentils and the water. Bring to the boil, then lower the heat and simmer, partly covered, for 20 minutes. Skim any foam in the first few minutes. The lentils are done when they have collapsed and the soup looks thick and orange.
- Season with salt and pepper. Blend to your liking: a few pulses with a stick blender for a smooth-but-not-silky soup, or leave it as it is for texture.
- Take the pot off the heat and stir in the lemon juice. Taste: it should be bright, not sour. Add more lemon or salt if needed.
- Serve hot with a drizzle of olive oil, herbs and a lemon wedge on the side.