Egyptian lentil soup

Ingredients

• 1½ tbsp olive oil
• 1 onion
• 1 carrot
• 1 tomato, chopped
• 2 garlic cloves
• 250 g red lentils, rinsed
• 1.2 l water
• 1½ tsp ground cumin
• 1 tsp salt, to taste
• juice of 1 lemon

Allergens (inferred from ingredient names): -

Nutrition per serving (modelled estimate, not measured): kcal 210, protein 12, fat 4, carbs 32, fiber 8, sugar 4, sodiumMg 420

Steps

1. Dice the onion.
2. Dice the carrot.
3. Crush the garlic.
4. Heat the oil in the pot over medium heat until it shimmers.
5. Cook the onion, carrot and garlic, stirring, until the onion is soft and translucent.
6. Add the lentils, tomato and water. Bring to the boil, uncovered; skim any foam.
7. Lower the heat and simmer, lid ajar, stirring the bottom now and then, until the lentils have broken down (20 to 35 minutes).
8. Take the pot off the heat and blend smooth with the stick blender kept under the surface. Skip for a rustic soup.
9. Season with cumin, salt and lemon juice; taste and adjust.
10. Keep hot, at or above 60 °C, lid on, until serving.
11. Serve hot, within 45 minutes, with lemon and toasted bread.