Ramadan Lentil Soup with Cumin and Lemon

• 1 medium Yellow onion
• 2 medium Carrot
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 250 g Red lentils
• 1.2 liters Vegetable stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 piece Lemon, juicy

1. Finely chop the onion, cut the carrots into small pieces, and crush the garlic. Set a saucepan over medium heat and warm the olive oil.
2. Add the onion and a pinch of the salt, then cook for 6 to 8 minutes until softened and lightly golden. Stir in the carrots and cook for 3 minutes, then add the garlic and cook for 1 minute until fragrant.
3. Stir in the cumin and coriander and cook for 30 seconds. Add the red lentils, vegetable stock, remaining salt and the black pepper, then bring to the boil.
4. Reduce to a gentle simmer and cook for 18 to 22 minutes, stirring occasionally, until the lentils and carrots are very tender. Skim any foam from the surface if needed.
5. Blend the soup until completely smooth, then return it to a low heat. Squeeze in the lemon juice, taste and adjust with a little more salt and pepper if needed, and warm through for 1 to 2 minutes without boiling.
6. Ladle into bowls and finish with a drizzle of olive oil. Serve hot.

Made this recipe? Rate it — a comment is optional.