Lentil Soup
Dive into a bowl of heart-warming lentil soup, a culinary delight with roots steeped in rich history. Ideal for those seeking a not-so-difficult cooking adventure that's packed full of flavour and nutrients.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp Olive Oil
- 1 Onion (Finely chopped)
- 2 Tomatoes
- 4 cloves Garlic (Minced)
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Black Pepper
- 150 g Lentils (Red)
- 3 Carrots (Coarsely grated)
- 1 litre Vegetable Stock
Instructions
- 1
Heat the olive oil over medium heat.
- 2
Add the chopped onion and cook for 4-5 minutes, until translucent.
- 3
Add the tomatoes and cook for 3-4 minutes, until softened.
- 4
Then add the garlic, salt, black pepper, and cumin powder. Cook until fragrant, about 1-2 minutes.
- 5
Pour in the lentils, carrots and stock.
- 6
Increase the heat and bring the mixture to a boil.
- 7
Then reduce the heat to low, cover, and cook for 20 minutes, or until lentils have softened.
- 8
Using a hand blender or a food processor, purée the soup and cook for a further 5 minutes.
- 9
Taste and season with salt and pepper, if required.
- 10
Serve whilst hot with a side of garlic bread.