Spiced Red Lentil Soup
Lunch · Middle Eastern · Ready in 35 min · Serves 4
A warming, hearty soup packed with red lentils, aromatic cumin, and a hint of lemon. Incredibly cheap to make and loaded with plant-based protein and fibre.
Per serving
- Calories
- 310
- Protein
- 18 g
- Carbs
- 48 g
- Fat
- 4 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron33%
- Vitamin D0%
- B120%
- Zinc31%
- Magnesium23%
- Omega-36%
- Vitamin C11%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Red lentils
- 1 medium Onion
- 3 Garlic cloves
- 2 medium Carrot
- 2 tsp Ground cumin
- 0.5 tsp Turmeric
- 1 litre Vegetable stock
- 1 whole Lemon
Method
- 1
Dice onion and carrots into small, even pieces. Mince garlic finely. Rinse red lentils in a sieve under cold water and drain.
- 2
Heat a drizzle of oil in a large saucepan over medium heat. Add onion and carrot, cooking for 5 minutes until the onion is soft and translucent.
- 3
Add garlic, cumin, and turmeric to the pan. Stir constantly for 1 minute until fragrant and the spices darken slightly.
- 4
Add lentils and vegetable stock. Stir well, bring to a boil, then reduce heat to low. Simmer for 20 minutes until lentils have broken down and the soup has thickened.
- 5
Remove from heat. Use a stick blender to blitz until smooth, or leave chunky if preferred. Season with salt and black pepper.
- 6
Ladle soup into bowls. Squeeze fresh lemon juice generously over each bowl and finish with an extra pinch of cumin on top.
