Red Lentil Soup with Lemon

Ingredients · per serving

• 600 ml Vegetable stock
• ½ lemon Lemon
• small handful Fresh parsley
• 100 g Carrot
• to taste Black pepper
• pinch Chilli flakes
• 3 cloves Garlic
• 1 tsp Ground coriander
• 1.5 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tbsp Tomato paste
• to taste Salt
• 100 g Red lentils (split)
• 1 onion Onion

Instructions

1. Rinse the red lentils in a sieve under cold water until the water runs clear (1 min). Removes starch and any dust.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the chopped onion. Cook 5 min until soft.
3. Add the minced garlic, grated carrot, ground cumin, ground coriander, and chilli flakes (if using). Stir 1 min — toasts the spices.
4. Add the rinsed lentils, vegetable stock, and tomato paste. Stir.
5. Bring to a boil, then lower to a simmer. Cover. Cook 18 min — lentils should be soft and starting to fall apart.
6. Blend smooth with a stick blender (or in a regular blender). Add a splash more water if too thick.
7. Stir in the lemon juice. Taste — adjust salt, lemon, and pepper. Should taste bright.
8. Serve in bowls drizzled with extra olive oil, chopped parsley, and a wedge of lemon. Warm bread on the side.

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