Lentil Soup with Cumin

Red lentil soup with onion and carrots, made with Kabatilo Market ground cumin.

4 servings · 15 min prep · 35 min cook

Ingredients

• 250 g red lentils, rinsed and drained.
• 150 g onion, chopped.
• 150 g carrots, finely diced.
• 1.5 teaspoons Kabatilo Market ground cumin.
• 2 tablespoons olive oil.
• 1.2 litres water, plus a little extra if needed to adjust the consistency.
• Salt to taste, optional.

Instructions

1. Heat the olive oil in a pot, add the onion and carrots and cook for about 5 minutes.
2. Add the cumin and stir for about 30 seconds, then add the lentils and water.
3. Bring to a boil, reduce the heat and simmer for about 25 minutes, stirring occasionally, until the lentils and carrots are tender.
4. Remove the pot from the heat. Leave the soup as it is, or partially blend with an immersion blender, keeping its head submerged to avoid splashing hot liquid.
5. Add water if needed to adjust the consistency and salt if desired, then return to the heat for about 2 minutes until hot and serve.