lemon and cumin lentil soup

glutenfree protein+ pulses

this recipe has a very special flavor: we fell in love the first time we tried it!

quantities for 2 abundant portions

ingredients

  • onion: 1
  • garlic: 1 clove
  • cumin: 1 tablespoon (seeds or powder)
  • carrot: 1
  • vegetable broth
  • juice of 1 lemon
  • lentils: 400g boiled, 180 raw dried

the carrot is optional as long as you use some other vegetable. this recipe is great to use up those parts of veggies you would throw away: we sometimes make it with the external part of a fennel or the coriaceous part of the broccoli.

procedure

  1. in a pot, sauté the onion and garlic with a drizzle of oil and add the cumin (putting it in the pot now will help it spread the flavor better)

  2. once the onion looks golden add in the veggies and the lentils, stir everything together and let it toast for a couple of minutes

  3. now it’s time for the vegetable broth: pour it into the pot and cover it with the lid

  4. after 20 minutes your soup should be ready! add in the lemon juice and blend up half of the soup to make the texture a little more interesting

  5. serve with bread or crostini and a drizzle of raw olive oil!