Red Lentil Soup with Cumin

The soup I make when the fridge is empty. Red lentils need no soaking and collapse into something creamy on their own.

Ingredients

• 250 g red lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves
• 2 tsp ground cumin
• 1 tsp paprika
• 1.2 l water or stock
• Juice of half a lemon
• Olive oil, salt

Method

1. Soften the onion and carrots in olive oil for eight minutes. Add the garlic and spices and stir for a minute.
2. Add the lentils and the water. Simmer for 20 minutes, until the lentils fall apart.
3. Blend half of the soup and stir it back in, or leave it chunky.
4. Finish with lemon juice and salt. It needs more of both than you expect.