25 minutes
A warm and comforting soup made with carrots, red lentils, and a hint of fresh parsley.
White Onion, finely sliced
each
teaspoons
Garlic Clove, sliced
each
Carrots, scrubbed and diced
each
Red Lentils
0 oz
Vegetable Stock Cube, crumbled
each
Parsley, chopped, plus extra leaves for garnish
tablespoons
1. Prep Work
Begin by boiling water in a kettle. While waiting, finely slice one white onion.
2. Sauté Aromatics
Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for 2 minutes.
3. Add Vegetables
While the onion is cooking, slice 3 garlic cloves and dice 2 scrubbed carrots. Add the garlic and carrots to the pan and stir, cooking briefly to release their flavors.
4. Cook the Lentils
Pour 1 liter of boiling water from the kettle into the saucepan. Stir in 85g of red lentils and the crumbled vegetable stock cube. Cover the pan and let everything simmer over medium heat for 15 minutes until the lentils are tender.
5. Finish with Herbs
Remove the pan from the heat. Stir in 2 tablespoons of chopped fresh parsley.
6. Serve and Garnish
Ladle the soup into bowls. Garnish with additional parsley leaves if desired.
Use the freshest organic carrots and fresh lentils for the best flavor and texture.
Taste as you go and carefully season with salt, pepper, cayenne, or honey to perfect the flavor profile.
Toast spices with the aromatics to unlock essential oils and deepen flavors.
Stir in unsalted butter or olive oil before serving, and add a squeeze of fresh lemon juice.
Slowly sauté onions, garlic, and ginger until translucent and golden for a complex base.
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