Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 220 gDry red lentils, rinsed
- 2 tbspOlive oil
- 150 gOnion, diced
- 150 gCarrot, diced
- 2 cloveGarlic, minced
- 1 tspGround cumin
- ¼ tspGround turmeric
- ¾ tspFine salt
- 1100 mlWater
- 3 tbspLemon juice
- 10 gParsley, chopped
Make it
- Warm the oil in a saucepan over medium heat. Cook the onion and carrot for 6 minutes until beginning to soften. Add the garlic, cumin and turmeric and stir for 30 seconds.
- Add the lentils, salt and water. Bring to a boil, reduce to a gentle simmer and cook partly covered for 20–25 minutes, until the lentils and carrot are very soft.
- Take off the heat and blend with an immersion blender until smooth. Keep the blender head submerged to avoid splashing hot soup.
- Stir in the lemon juice, return to low heat for 1 minute and serve with parsley scattered on top.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.