Lentil soup with carrots

Ingredients

• 80 gBrown lentils
• 100 gCarrots
• 200 gPassata
• 30 gOnion
• 10 gOlive oil (1 tbsp)
• 400 ml vegetable stock, cumin, salt, pepper, lemon

How to make it

1. Dice the onion and carrots.
2. Heat the oil in the pot and soften the onion and carrots for five minutes. Add the cumin and toast it for a minute.
3. Add the lentils, passata and stock. Bring to the boil, then simmer gently for 30 minutes until the lentils are soft.
4. Season with salt and pepper, add a squeeze of lemon and scatter coriander or parsley over.

One tip

The lemon at the end is not optional. It turns a heavy soup into a bright one, and you will not taste it as lemon.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.