Name: Quick Lentil and Carrot Soup
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 250 g red lentils, rinsed; 300 g carrots, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 1.2 L vegetable stock; 1 tsp ground cumin; 2 tbsp olive oil; to taste salt and black pepper

Ingredients

4 servings

250 gred lentils, rinsed
300 gcarrots, peeled and diced
1onion, chopped
2 clovesgarlic, minced
1.2 Lvegetable stock
5 mlground cumin
30 mlolive oil
to tastesalt and black pepper

Nutrition

Per serving · 4 servings total

320kcal

17gProtein

45gCarbs

7gFat

9gFibre

85 kcal / 100g

Allergens

Celery

Steps

1Heat the olive oil in a large pot over medium heat.
2Add the onion and carrots and cook for 4 minutes, stirring occasionally.
3Stir in the garlic and cumin and cook for 1 minute.
4Add the rinsed lentils and vegetable stock and bring to a boil.
5Reduce the heat and simmer for 18 minutes, until the lentils and carrots are soft.
6Blend the soup until smooth using a stick blender.
7Season with salt and pepper and serve hot.