Red Lentil & Vegetable Soup

What you’ll need

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1½ cups dry red lentils, rinsed
• 6 cups / 1.4 L vegetable broth
• 1 can / 14 oz / 400 g diced tomatoes
• 1 tbsp lemon juice
• Salt and pepper to taste

Contains: Check broth for allergens.

Let’s make it

1. Soften onion, carrots and celery in oil for 6–8 minutes.
2. Add garlic and cumin and stir 30 seconds.
3. Add lentils, broth and tomatoes. Bring to a simmer, then cook gently 25–30 minutes, until lentils are soft.
4. Add a splash of water if the soup becomes too thick. Stir in lemon juice and season to taste.
5. Serve as is, or blend part of the soup for a creamier texture. This is a simple regional-style soup rather than a dish exclusive to Jewish cooking.