Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 medium carrots, diced
- 1 teaspoon ground cumin
- 1 cup dry red lentils, rinsed and checked for debris
- 4 cups vegetable broth
- 1 cup water, plus more as needed
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Make it together
- Warm the oil in a large saucepan over medium heat. Cook onion and carrots for 7–8 minutes, stirring occasionally.
- Stir in cumin for 30 seconds. Add lentils, broth and water. Bring to a boil, then reduce to a gentle simmer.
- Simmer partly covered for 18–22 minutes, stirring occasionally, until the lentils have softened and the carrots are tender. Add water if you prefer a thinner soup.
- Stir in the lemon juice. Taste before adding salt, since broth varies. Serve warm.
A useful swap
Use water and your preferred salt-free seasoning if you do not have suitable vegetable broth.
A child’s part
Children can rinse lentils in a fine sieve and choose bowls while an adult cooks.
Allergen note: Broth can contain wheat, soy, celery or other ingredients; check the label.
A prayer for the table
Father, thank You for warmth, food and the people who care for us. Make us attentive to our neighbours. Amen.
Refrigerate perishable leftovers within two hours (one hour above 90°F / 32°C). Use refrigerated leftovers within three to four days. FoodSafety.gov guidance ↗