Written for one request, published for everyone
Spiced Red Lentil and Carrot Soup
Red lentils and carrots simmered with cumin and coriander, then roughly mashed into a thick soup.
- Total
- 35 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 390 kcal
- Protein
- 19 g
- Fat
- 11 g
- Carbs
- 52 g
Method
Step 1 of 11
Peel the carrots and cut them into small dice.
carrots
Step 2 of 11
Peel and dice the onion.
onion
Step 3 of 11
Heat the olive oil in a large saucepan over medium heat.
olive oil
Step 4 of 11
Cook the onion and carrot for 6 minutes until the onion is soft and glassy.
- onion
- carrots
What ‘ready’ looks like Step 5 of 11
Mince the garlic, add it with the cumin and coriander, and stir for 1 minute.
garlic
ground cumin
ground coriander
What ‘ready’ looks like Step 6 of 11
Rinse the red lentils in a sieve until the water runs clear.
red lentils
Step 7 of 11
Stir in the lentils and tomato purée, pour in the stock and bring to the boil.
- red lentils
tomato purée
vegetable stock
Step 8 of 11
Turn down, cover loosely and simmer for 20 minutes until the lentils collapse.
Step 9 of 11
Mash the soup roughly with a potato masher until thick but still textured.
What ‘ready’ looks like Step 10 of 11
Squeeze in the juice of half the lemon and season with salt and pepper.
lemon
salt
black pepper
Step 11 of 11
Ladle into bowls and top with a spoonful of yogurt and a lemon wedge.
plain yogurt- lemon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.