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Lentil Soup

Lentil Soup

by Nabeela Kauser
Dive into a bowl of heart-warming lentil soup, a culinary delight with roots steeped in rich history. Ideal for those seeking a not-so-difficult cooking adventure that's packed full of flavour and nutrients. 
5 from 8 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine Middle Eastern
Servings 4
Calories 224 kcal

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion Finely chopped
  • 2 Tomatoes
  • 4 cloves Garlic Minced
  • 1 tsp Salt
  • 1 tsp Cumin Powder
  • 1 tsp Black Pepper
  • 150 g Lentils Red
  • 3 Carrots Coarsely grated
  • 1 litre Vegetable Stock

Instructions

  • Heat the olive oil over medium heat.
  • Add the chopped onion and cook for 4-5 minutes, until translucent.
  • Add the tomatoes and cook for 3-4 minutes, until softened.
  • Then add the garlic, salt, black pepper, and cumin powder. Cook until fragrant, about 1-2 minutes.
  • Pour in the lentils, carrots and stock.
  • Increase the heat and bring the mixture to a boil.
  • Then reduce the heat to low, cover, and cook for 20 minutes, or until lentils have softened.
  • Using a hand blender or a food processor, purée the soup and cook for a further 5 minutes.
  • Taste and season with salt and pepper, if required.
  • Serve whilst hot with a side of garlic bread.

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 224kcalCarbohydrates: 37gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 1614mgPotassium: 718mgFibre: 14gSugar: 8gVitamin A: 8709IUVitamin C: 16mgCalcium: 61mgIron: 4mg
Keyword Comfort Food, Food, Healthy, Lentils, Recipe, Vegan, Winter
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