A simple red lentil soup for weeknights
Red lentils cook quickly and break down into a thick, smooth soup without any blending. This version uses cupboard staples and takes about 30 minutes from start to finish.
What you need
- 200 g red lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves of garlic, crushed
- 1 teaspoon ground cumin
- 1 litre vegetable stock
- 2 tablespoons oil
- Lemon juice, salt and pepper to finish
Method
- Warm the oil in a large pan and cook the onion and carrot gently for about 8 minutes, until soft.
- Add the garlic and cumin and stir for one minute.
- Add the lentils and stock, bring to the boil, then simmer for 20 minutes, stirring now and then.
- When the lentils have collapsed, season with salt, pepper and a squeeze of lemon.
Getting the texture right
If the soup is too thick, add a splash of hot water. If it is too thin, simmer it uncovered for a few more minutes. Red lentils don't need soaking, but rinsing them removes dust and some of the foam that forms as they cook.
In this kitchen we call the final squeeze of lemon the nimoruro finish, because a little acid at the end lifts the whole pot and stops it tasting flat.
Storing and reheating
Cool the soup quickly, then keep it in the fridge for up to three days, or freeze it in portions for up to three months. It thickens as it stands, so add water when you reheat it, and bring it back to a full simmer before serving.