Lentil Soup

Time

Prep 20 min · Cook 40 min · 60 min total

Difficulty

easy

1. 1

   Combine chicken stock and crushed garlic in a large pot, and stir, on high heat. Once the contents come to a near boil, and washed and drained lentils to pot. Cover the pot, and stir every few minutes to prevent sticking.

2. 2

   In a heated frying pan on medium high heat, add olive oil. Once the oil is thoroughly heated, add chopped carrots and cook until carrots have softened. Add onions to the cooked carrots, and cook until the onions are translucent. Use a potato masher to mash the carrot and onion mixture while over heat, to release the flavor. Continue to cook for 3-4 more minutes.

3. 3

   Once the lentil and stock mixture has cooked for 20 minutes, and mashed carrots and onions to the pot and combine. Add tumeric, cumin, salt and pepper, and the juice of two large lemons to the pot. The soup will turn yellow within the next few minutes due to the addition of the tumeric. Allow soup to cook for another 15 minutes and serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.