Soups · 4 Ingredients
Carrot and Lentil Soup
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Rinse the **dry red lentils** in a sieve until the water runs mostly clear. Dice the carrots small and finely chop the onion.
- Soften the onion with a little vegetable stock in a pot for 4 minutes. Add carrot and cook for 2 minutes more.
- Add the **uncooked, rinsed lentils** and the remaining stock. Bring to a boil, reduce the heat and simmer gently for 15–20 minutes until the lentils are thoroughly tender.
- If the soup becomes too thick, add a little water. Partly blend for a smoother texture if desired, but only after the lentils are fully cooked.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.