Lunch · Middle eastern
Middle eastern lentil and cumin soup
A smooth, cumin-spiced red lentil soup finished with a squeeze of lemon.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 garlic cloves, crushed
- 1 tbsp ground cumin
- 200 g dried red lentils
- 700 ml vegetable broth
- 1 tbsp lemon juice
Method
Heat the olive oil in a pot and sauté the onion and carrot for 6 minutes until soft.
Add the garlic and cumin and cook for 1 minute until fragrant.
Rinse the lentils and add them with the vegetable broth, then simmer for 18 to 20 minutes until soft.
Blend the soup until smooth using an immersion blender.
Stir in the lemon juice before serving.