Red lentil and carrot soup

Ingredients

• 200 g dried red lentils, rinsed
• 3 carrots, diced
• 1 onion, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 litre reduced-salt vegetable stock

Allergens

Check stock for celery and gluten. Check the labels of your ingredients.

Method

1. 1.

   Step 1

   Soften the onion in oil over medium heat for 5 minutes.

2. 2.

   Step 2

   Stir in carrots and cumin for 1 minute.

3. 3.

   Step 3

   Add lentils and stock, bring to a simmer, then cook for 20–25 minutes until tender.

4. 4.

   Step 4

   Blend to your preferred texture, allowing steam to escape safely.