Lentil Soup

Ingredients

• Lentils

  Raw

  1 ½ cup or 288g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Carrots

  Raw

  ½ cup chopped or 64g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 tbsp or 15g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Rinse and pick over the lentils, removing any debris. Chop the onion and carrots; mince the garlic.
2. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and garlic; cook, stirring often, until softened and fragrant, 2–3 minutes.
3. Stir in cumin, salt, and pepper; cook 30 seconds to bloom the spices.
4. Add lentils and water. Bring to a boil, then reduce to a gentle simmer and cook until lentils are tender, 20–25 minutes. Add more water as needed to reach desired consistency.
5. For a smooth soup, blend carefully: use an immersion blender in the pot, or transfer in batches to a vented countertop blender. Alternatively, leave some or all of it chunky.
6. Off the heat, stir in lemon juice and parsley. Taste and adjust salt and pepper before serving.