Lentil Soup

Let's cook

1. 1

   Build the base

   Heat the oil and cook the onion and carrot for 8 minutes until soft and lightly golden. Add the garlic for 30 seconds.

2. 2

   Bloom the spices

   Add the cumin, turmeric, coriander, and cayenne and stir for 45 seconds in the hot oil until fragrant.

   💡

   Frying the spices in oil rather than dropping them into the stock is what gives the soup its depth.

3. 3

   Simmer

   Add the rinsed lentils and stock. Bring to a boil, then simmer partly covered for 25 minutes until the lentils have completely broken down.

4. 4

   Adjust the texture

   Blend roughly with a stick blender for a thicker soup, or leave it as is. Loosen with hot water if it has gone too thick.

5. 5

   Finish with acid

   Off the heat, stir in the lemon juice and season generously. Taste — if it seems flat, it needs more lemon, not more salt.

   💡

   Lemon at the end transforms this soup. Do not skip it.

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