Dice the onion into small cubes.
Mince the 3 garlic cloves.
Dice the carrot into very small cubes.
Red Lentil Soup
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A comforting, thick, and hearty red lentil soup packed with finely diced carrots, aromatic garlic, and savory herbs. Gently simmered in vegetable bouillon and finished with a touch of earth-warming turmeric, this satisfying soup is perfect on its own or elevated with a salty crumble of fresh feta cheese.
None
Easy
35 min
Spiciness
None
Difficulty
Easy
Time
35 min
Preparation
10 min
Cooking
25 min
Allergens
- Onion
1
- Sunflower Oil
15 milliliters
- Garlic Clove
3 cloves
- Salt
1.5 teaspoons
- Tomato Concentrate
30 grams
- Carrot
1
- Vegetable bouillon
1 liter
- Red Lentils
200 grams
- Black Pepper
0.5 teaspoon
- Turmeric
0.5 teaspoon
- Savory
0.5 teaspoon
- Feta Cheese
50 grams
Heat 15 ml of sunflower oil in a large pot over medium heat.
Fry the diced onion until it is soft and translucent.
Add the minced garlic to the pot.
Season the garlic with 0.5 tsp of salt.
Cook the garlic until it releases its fragrance.
Stir 30 g of tomato concentrate into the pot.
Add the diced carrot to the pot.
Cook the carrot until it is soft.
Pour 1 L of vegetable bouillon into the pot.
Add 200 g of red lentils to the pot.
Cook the soup for 25 minutes until the lentils are completely cooked through.
Season the soup with 1 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of turmeric, and 0.5 tsp of savory.
Stir the soup thoroughly to combine the flavors.
Ladle the hot soup into serving bowls.
Top each bowl with crumbled feta cheese, if desired. You could also use a drizzle of olive oil.
None
Easy
35 min
Spiciness
None
Difficulty
Easy
Time
35 min
Preparation
10 min
Cooking
25 min
Allergens
- Onion
1
- Sunflower Oil
15 milliliters
- Garlic Clove
3 cloves
- Salt
1.5 teaspoons
- Tomato Concentrate
30 grams
- Carrot
1
- Vegetable bouillon
1 liter
- Red Lentils
200 grams
- Black Pepper
0.5 teaspoon
- Turmeric
0.5 teaspoon
- Savory
0.5 teaspoon
- Feta Cheese
50 grams
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