Red Lentil Soup with Carrots, Ginger and Cumin

A warming soup of red lentils, carrots and tomatoes, with cumin, ginger and a squeeze of lemon. It can be cooked in large batches, keeps in the fridge for several days and freezes very well.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 250 g Red lentils
• 500 g Carrots
• 2 pc Onions
• 2 pc Garlic cloves
• 20 g Ginger, fresh
• 1 can Can of chopped tomatoes (400 g)
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 0.5 tsp Turmeric
• 1.5 l Vegetable stock
• 1 pc Lemon, juice
• 1 bunch Parsley, flat-leaf
• Salt
• Black pepper, freshly ground

Method

1. Peel the onions and garlic, dice the onions and finely chop the garlic. Peel the carrots and cut them into small cubes. Peel the ginger and grate it finely.
2. Heat the olive oil in a large pot and sweat the onions over medium heat for about 5 minutes until translucent. Add the garlic, ginger and carrots and sweat for another 3 minutes.
3. Stir in the tomato paste and fry for 1 minute. Stir in the cumin, paprika powder and turmeric and toast briefly until fragrant.
4. Add the chopped tomatoes and the vegetable stock. Rinse the red lentils under cold water, add them and bring everything to a boil.
5. Let the soup simmer over medium heat for about 20 minutes until the lentils and carrots are soft. Stir occasionally so nothing sticks to the bottom of the pot.
6. Partially blend the soup with an immersion blender so it is creamy but still has some texture. Season with lemon juice, salt and pepper.
7. Wash the parsley, shake it dry and finely chop it. Sprinkle the soup with parsley and serve hot.
8. For meal prep, let the soup cool completely, portion it into containers and refrigerate for up to 4 days. For freezing, fill it into freezer-safe containers, label them and freeze for up to 3 months. To reheat, warm slowly in a pot and thin with a little water if needed.