Red Lentil Soup

🛒 Ingredients

• Red Lentils 60 g · 210 kcal
• Olive Oil 5 g · 44 kcal
• Yellow Onion 40 g · 16 kcal
• Carrot 30 g · 12 kcal
• Garlic Cloves 5 g · 7 kcal
• Tomato Paste 10 g · 8 kcal
• Vegetable Broth 250 g · 14 kcal
• Ground Cumin 0 g · 2 kcal
• Ground Turmeric 0 g · 2 kcal
• Red Pepper Flakes 0 g · 1 kcal
• Dried Mint 0 g · 1 kcal
• Fresh Lemon Juice 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse red lentils thoroughly under cold water. Chop the onion, carrot, and mince the garlic.
2. In a large pot, heat olive oil over medium heat. Sauté onion and carrot until softened, about 5-7 minutes. Add garlic, tomato paste, cumin, turmeric, and red pepper flakes; cook for 1 minute until fragrant.
3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are very tender and have broken down. Stir occasionally to prevent sticking.
4. Remove from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to the pot.
5. Stir in fresh lemon juice and dried mint. Season with salt to taste. Serve hot, optionally garnished with a drizzle of olive oil, a sprinkle of fresh mint, or a lemon wedge.