Cuisine: International
Ingredients · 4 servings
Preparation: 10 min · Cooking: 25 min · Total time: 35 min
- 200 g dried split red lentils
- 2 medium carrots
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1.2 litres water or stock
- Salt and lemon to taste
Prepare ingredients and equipment
For four servings, set out 200 g dried split red lentils, two medium carrots, one small onion, one garlic clove, one tablespoon olive oil, half a teaspoon cumin and about 1.2 litres water or stock. Keep salt and lemon for final adjustments. Wash the vegetables, peel as needed and cut into small pieces. Rinse lentils in a sieve and check the packaging for suitable preparation instructions.
Build the base in the pot
Warm the oil in a saucepan and add the onion and carrots. Cook over moderate heat for about five minutes, stirring to prevent sticking. Add chopped garlic and cumin and stir briefly. If the mixture dries out, add a little of the measured water. The vegetables do not need deep browning. This stage develops the base without burning the garlic or leaving spices stuck to the bottom.
Simmer until the lentils are soft
Add lentils and water or stock. Bring to the boil, then reduce to a gentle simmer with the lid partly covering the pan. Cook for approximately 15–20 minutes, stirring occasionally, until lentils and carrots soften. Timing depends on the cut and product; check texture and follow package instructions. If it becomes too thick before cooking is complete, add hot water gradually. The clock should not be the only test of doneness.
Adjust and serve
Taste and adjust salt, remembering that stock may already be salted. Leave the soup rustic or blend carefully according to the appliance’s instructions for hot liquids, avoiding splashes. Add a few drops of lemon to individual bowls if desired. Adjust liquid at the end. Serve warm with an accompaniment of your choice. The photograph illustrates lentil soup rather than documenting a tested preparation of this recipe; timings are guides.
