Lentil and Carrot Soup with Cumin

• 2 tbspolive oil, divided
• 1onion, chopped
• 500 gcarrots, cut into 1 cm pieces
• 150 gpotato, peeled and cut into 1 cm pieces
• 3garlic cloves, crushed
• 2 tspground cumin
• 1/2 tspchilli flakes
• 1 tbsptomato puree
• 250gred lentils, rinsed
• 1.4litres vegetable stock
• 30 mllemon juice
• fine salt
• black pepper
• 150gGreek yoghurt
• 1small crusty loaf, about 300 g, sliced

Method

1. 1Reserve 1 tsp olive oil for finishing. Heat the rest in a large saucepan over medium heat and cook the onion, carrots and potato for 8 minutes, stirring. Season with a small pinch of salt.
2. 2Stir in the garlic, cumin, chilli flakes and tomato puree for 1 minute until fragrant and the puree has darkened a shade.
3. 3Add the lentils and stock and bring to a simmer. Cook partly covered for 20–25 minutes until the lentils and vegetables are completely tender.
4. 4Take the pan off the heat and blend with a stick blender until smooth. Add a little hot water if needed to make a pourable soup.
5. 5Stir in the measured lemon juice and taste before adding salt and black pepper.
6. 6Divide between four bowls and add the yoghurt, reserved teaspoon of olive oil and black pepper. Serve with the bread.

Per serving

kcal

632

protein

29.9g

fibre

14.9g

carbs

106.5g

fat

11.8g