Lentil Soup

Name: Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, crushed; 1 tsp cumin; 1 tsp smoked paprika; 300 g (1 1/2 cups) red lentils, rinsed; 1.2 L (4 3/4 cups) vegetable stock; 400 g canned diced tomatoes; Juice of 1/2 lemon; Salt and pepper, to taste

Serves 6 Prep 10 mins Cook 35 mins Total 45 mins

Ingredients

1 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, crushed
1 tsp cumin
1 tsp smoked paprika
300 g (1 1/2 cups) red lentils, rinsed
1.2 L (4 3/4 cups) vegetable stock
400 g canned diced tomatoes
Juice of 1/2 lemon
Salt and pepper, to taste

Method

Cook onion, carrot and celery in oil until soft. Add garlic and spices 1 minute.
Add lentils, stock and tomatoes. Simmer 30 minutes until lentils are soft.
Blend partially for a thicker texture if preferred. Add lemon juice and season.

Tip: Red lentils cook quickly and break down for a naturally creamy soup.

Scoops & Dishes — easy eats. No long reads. Just what you need.

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