Soup
Green Lentil Soup
Chunky, cumin-scented and lemony: the heartier sibling of red lentil soup.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 35 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) green lentils
- 1 onion
- 1 carrot
- 1 potato
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 7 cups (1400 ml) water
- 1 tsp salt
- 1 lemon
Method
- Rinse and drain the lentils; chop the onion and dice the carrot and potato.
- Heat the olive oil in a pot and cook the onion and carrot over medium heat for 4 minutes.
- Add the tomato paste and cumin and fry for 1 minute.
- Add the lentils, potato and water. Bring to a boil, then reduce the heat and simmer with the lid slightly ajar for about 25–30 minutes, until the lentils and potatoes are fully tender.
- Season with salt, lightly mash with a ladle and serve with lemon wedges.