A tasty and easy red lentil soup recipe.

Scale

190g red lentils

1200ml water or as required to get the desired consistency

120g finely chopped carrots

1 medium-sized onion, finely chopped

3 cloves garlic, crushed

1/2 tbsp ground cumin

1/4 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

1 bay leaf

1 vegetable stock cube

Salt to taste

1/2 tbsp olive oil

Juice of 1/2 a lemon or to taste

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Wash the lentils and set aside.

Heat oil in a pan, add garlic and saute for a few minutes.

Add chopped onion and a bay leaf and saute until the onion becomes translucent.

Add the carrot and saute for about 2 minutes before adding the spices, vegetable stock, and salt. Then add the water.

Add lentils and let it simmer for around 20-25 minutes or until the lentils are nicely cooked.

Once the lentils are cooked, remove the bay leaf and blend the soup in a blender or food processor until it becomes smooth and creamy.

Let the soup simmer for around 5 minutes and then remove from heat.

Add some fresh lemon juice. Garnish with chopped parsley/ coriander leaves, olive oil, and chilli flakes. Season with salt and pepper if required.

Serve hot and enjoy!