Red Lentil Soup with Lemon

• 30ml Olive oil
• 1 Yellow onion, diced
• 2 Carrots, diced
• 3 cloves Garlic, minced
• 30ml Tomato paste
• 5ml Ground cumin
• 2.5ml Smoked paprika
• 200g Red lentils, rinsed
• 1l Vegetable broth
• 5dl Water
• 45ml Fresh lemon juice
• 5ml Salt
• 1ml Black pepper

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat Olive oil in a large pot over medium heat. Add the diced Yellow onion, diced and Carrots, diced, and sauté until softened and translucent, about 5 min.

2. Mark step 2 done
   2

   Stir in the Garlic, minced, Tomato paste, Ground cumin, and Smoked paprika. Cook until fragrant, stirring continuously, about 2 min.

3. Mark step 3 done
   3

   Add Red lentils, rinsed, Vegetable broth, Water, Salt, and Black pepper. Increase the heat to high and bring the mixture to a boil.

4. Mark step 4 done
   4

   Reduce the heat to low, cover the pot partially, and let it simmer until the Red lentils, rinsed are completely tender and have begun to break down, about 20 min.

5. Mark step 5 done
   5

   Remove the pot from the heat. Stir in Fresh lemon juice. Taste the soup and adjust the seasoning if necessary.

6. Mark step 6 done
   6

   To store leftovers for batch cooking, divide the soup into shallow containers to cool safely. Cover and refrigerate within 120 min for up to 4 days, or freeze the portions for up to 3 months. Reheat thoroughly before serving.

Created with AI. Review the ingredients, quantities and steps before cooking.