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

Ingredients

4 servings

30 mlolive oil
1onion, finely chopped
2 clovesgarlic, minced
2carrots, diced
250 gred split lentils, rinsed
1 Lvegetable stock
5 mlground cumin
15 mltomato purée
to tastesalt and black pepper

Nutrition

Per serving · 4 servings total

320kcal

17gProtein

45gCarbs

8gFat

9gFibre

85 kcal / 100g

Allergens

Celery

Steps

1Heat the olive oil in a large saucepan over medium heat.
2Add the onion and carrots and cook for 5 minutes until softening.
3Stir in the garlic, cumin and tomato purée and cook for 1 minute.
4Add the rinsed lentils and vegetable stock and bring to the boil.
5Reduce the heat and simmer for 18 minutes until the lentils are soft.
6Blend partially with a stick blender for a rustic texture.
7Season with salt and pepper and ladle into bowls to serve.