Red Lentil Soup

What's more warming on a cold day than a bowl of steaming red lentil soup? This creamy, spicy soup is packed with flavor and ready in half an hour. Made with fresh vegetables, lentils, and a hint of cumin.

Easy to make, nutritious, and ideal for meal prepping. Also vegetarian and easily made vegan.

Ingredients

2 cloves garlic, minced	1 carrot, diced
4 beef tomatoes, diced	½ red chili (optional), finely chopped
800 ml chicken broth	2 tsp ground cumin seeds
Olive oil	Dash of cooking cream
150 grams red lentils	1 medium onion, chopped
Salt & pepper

 

Instructions

1. Sauté the onion in a large soup pot with a little olive oil.

2. Add the garlic, red chili and cumin as soon as the onion is translucent, and cook briefly.

3. Add the red lentils, carrot, diced tomatoes and chicken broth. Bring to a boil and stir occasionally.

4. Let the soup simmer gently for 25–30 minutes until the lentils are tender.

5. Season to taste with salt, pepper and a dash of cooking cream.

6. Purée the soup until smooth with an immersion blender or regular blender.

💡 Tip: Prefer vegetarian? Use vegetable broth instead of chicken broth.