Name: Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern-inspired
Ingredients: 220 g dried red lentils, rinsed; 1 onion, diced; 2 carrots, diced; 2 garlic cloves; 1 tsp ground cumin; 1 tbsp olive oil; 1 litre vegetable stock; 1 lemon, cut into wedges

Ingredients

Serves4

Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.

Method

Cook onion and carrots in oil for 6–7 minutes. Add garlic and cumin, and stir for 30 seconds.

Add rinsed lentils and stock. Bring to a gentle simmer.

Cook for 20–25 minutes until the lentils are soft, stirring occasionally.

Blend partially for a creamy texture, season and add lemon to taste.

Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.