Photo: AI-generated illustration of the dish.
You'll need
- 500g carrots, chopped
- 1 onion, chopped
- 150g dried red lentils, rinsed
- 1.2 litres vegetable stock, made from a cube
- 1 tsp ground cumin
- 1 tbsp olive oil
Soup recipes UK
Six ingredients, one pot, done in 35 minutes. Serves 4, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Cook the onion and carrot in the oil for 5 minutes until starting to soften, then stir in the cumin for 1 minute.
Add the lentils and stock, bring to the boil, then simmer for 20 minutes until the carrot is soft and the lentils have broken down.
Blend with a stick blender until smooth. If you use a jug blender, let it cool a little first and blend in batches with the lid held down.
Taste, season with salt and pepper and ladle into four bowls. Add a splash of water if it is too thick.
Cool leftovers, get them into the fridge within 2 hours and eat within 2 days, or freeze. Reheat once only, until steaming hot all the way through.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Stock made from a cube is not in the database, so the stock is left out of the figures (not measured). Ground cumin is not included either. How our recipes are made.
Check the label on: stock cube (often celery; some contain wheat or barley).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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