Red lentil soup seasoned with turmeric and smoked paprika, finished with fresh parsley.
300g
1piece
3piece
4tbsp
1bunch
2piece
2tsp
1tsp
0.5tsp
0.25tsp
2tbsp
1,200ml
1piece
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 4tbsp | — | — | |
| 5 | | 1bunch | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 1,200ml | — | — | |
| 13 | | 1piece | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 0.5tsp | — | — |
Tip the split red lentils into a sieve.
Red lentils · 300 g
Rinse the lentils thoroughly under cold running water until the water runs clear.
Peel the onion on the chopping board, removing the outer skin and discarding it.
Red onion · 1 piece
Dice the peeled onion into small, even pieces on the chopping board.
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel and discard the skins.
Garlic clove · 3 pieceMince the peeled garlic cloves finely on the chopping board.
Scrape the minced garlic into a small bowl and set aside.
Pour the olive oil into a large saucepan and set it over a medium heat.
Light olive oil · 3 tbsp
Add the diced onion to the heated olive oil in the saucepan.
Gather the flat-leaf parsley and chop it roughly on the chopping board.
Flat-leaf parsley · 1 bunchScrape the chopped parsley into a medium bowl and set aside.
Place the carrots in a colander.
Carrots · 2 piece
Rinse the carrots under cold running water.
Peel the rinsed carrots on the chopping board, removing all the skin.
Dice the peeled carrots into small, even pieces on the chopping board.
Add the diced carrots to the diced onion and heated olive oil in the saucepan.
Sauté the onion and carrot in the heated oil, stirring occasionally, until they are soft and beginning to turn golden.
Add the ground cumin to the softened onion and carrot and stir to combine.
Ground cumin · 2 tspAdd the smoked paprika to the softened vegetables with cumin and stir through.
Smoked paprika · 1 tspAdd the ground turmeric to the softened vegetables with cumin and paprika and stir through.
Ground turmeric · 0.5 tspAdd the dried chilli flakes to the softened vegetables with spices and stir to combine.
Chilli flakes · 0.25 tspStir the softened vegetables with spices continuously for a couple of minutes to toast the spices and coat the vegetables evenly.
Add the minced garlic to the softened vegetables with spices and stir it in.
Add the tomato purée to the spiced vegetables with garlic and stir to combine.
Tomato purée · 2 tbspStir the spiced vegetables with tomato purée thoroughly for a minute to cook the purée into the base.
Add the rinsed lentils to the spiced vegetables with tomato purée and stir to coat.
Pour the vegetable stock over the lentils in the spiced vegetable base.
Vegetable stock · 1,200 mlStir the lentil soup base to combine all the ingredients evenly.
Raise the heat and bring the lentil soup base to a rolling boil.
Reduce the heat and simmer the boiling lentil soup gently until the lentils are completely soft and breaking down.
Use an immersion blender to blend the cooked lentil soup to your preferred consistency, leaving some texture if you like.
Halve the lemon and squeeze the juice into a small bowl using a citrus juicer, removing any pips.
Lemon · 1 piece
Add the lemon juice to the partially blended lentil soup and stir through.
Add the salt to the seasoned lentil soup and stir to dissolve.
Salt · 1 tspAdd the black pepper to the seasoned lentil soup and stir to combine.
Ground black pepper · 0.5 tsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the split red lentils into a sieve.⏱ 10sResultRed lentils |
| 2 | Red lentilsstep 1 | | Rinse the lentils thoroughly under cold running water until the water runs clear.⏱ 2 minResultRinsed lentilsused in step 26 |
| 3 | 1 piece | | Peel the onion on the chopping board, removing the outer skin and discarding it.⏱ 30sResultPeeled red onion |
| 4 | Peeled red onionstep 3 | | Dice the peeled onion into small, even pieces on the chopping board.⏱ 2 minResultDiced Onionused in step 9 |
| 5 | 3 piece | | Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel and discard the skins.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Mince the peeled garlic cloves finely on the chopping board.⏱ 1 minResultMinced peeled garlic |
| 7 | Minced peeled garlicstep 6 | | Scrape the minced garlic into a small bowl and set aside.⏱ 5sResultMinced peeled garlicused in step 23 |
| 8 | 3 tbsp | | Pour the olive oil into a large saucepan and set it over a medium heat.⏱ 1 minResultLight olive oil |
| 9 | Diced Onionstep 4 | | Add the diced onion to the heated olive oil in the saucepan.⏱ 30sResultDiced onion and light olive oil |
| 10 | 1 bunch | | Gather the flat-leaf parsley and chop it roughly on the chopping board.⏱ 1 minResultChopped parsley |
| 11 | Chopped parsleystep 10 | | Scrape the chopped parsley into a medium bowl and set aside.⏱ 5sResultChopped parsleyused in step 37 |
| 12 | 2 piece | | Place the carrots in a colander.⏱ 10sResultCarrots |
| 13 | — | | Rinse the carrots under cold running water.⏱ 30sResultRinsed carrots |
| 14 | — | | Peel the rinsed carrots on the chopping board, removing all the skin.⏱ 1 minResultPeeled carrots |
| 15 | — | | Dice the peeled carrots into small, even pieces on the chopping board.⏱ 2 minResultDiced carrots |
| 16 | Diced carrotsstep 15 | | Add the diced carrots to the diced onion and heated olive oil in the saucepan.⏱ 30sResultDiced onion and light olive oil and diced carrots |
| 17 | — | | Sauté the onion and carrot in the heated oil, stirring occasionally, until they are soft and beginning to turn golden.⏱ 9 minResultSoftened onion and carrot |
| 18 | 2 tsp | | Add the ground cumin to the softened onion and carrot and stir to combine.⏱ 30sResultSoftened onion and carrot and ground cumin |
| 19 | 1 tsp | | Add the smoked paprika to the softened vegetables with cumin and stir through.⏱ 30sResultCarrot mixture |
| 20 | 0.5 tsp | | Add the ground turmeric to the softened vegetables with cumin and paprika and stir through.⏱ 30sResultCarrot mixture |
| 21 | 0.25 tsp | | Add the dried chilli flakes to the softened vegetables with spices and stir to combine.⏱ 30sResultCarrot mixture |
| 22 | — | | Stir the softened vegetables with spices continuously for a couple of minutes to toast the spices and coat the vegetables evenly.⏱ 2 minResultSpiced softened vegetables |
| 23 | Minced peeled garlicstep 7 | | Add the minced garlic to the softened vegetables with spices and stir it in.⏱ 30sResultSpiced softened vegetables and minced garlic |
| 24 | 2 tbsp | | Add the tomato purée to the spiced vegetables with garlic and stir to combine.⏱ 30sResultSpiced softened vegetables and minced garlic and tomato purée |
| 25 | — | | Stir the spiced vegetables with tomato purée thoroughly for a minute to cook the purée into the base.⏱ 1 minResultSpiced vegetables with tomato purée |
| 26 | Rinsed lentilsstep 2 | | Add the rinsed lentils to the spiced vegetables with tomato purée and stir to coat.⏱ 30sResultSpiced vegetables with tomato purée and rinsed lentils |
| 27 | 1,200 ml | | Pour the vegetable stock over the lentils in the spiced vegetable base.⏱ 30sResultSpiced vegetables with tomato purée and rinsed lentils and vegetable stock |
| 28 | — | | Stir the lentil soup base to combine all the ingredients evenly.⏱ 30sResultLentil soup base |
| 29 | — | | Raise the heat and bring the lentil soup base to a rolling boil.⏱ 5 minResultBoiling lentil soup |
| 30 | — | | Reduce the heat and simmer the boiling lentil soup gently until the lentils are completely soft and breaking down.⏱ 25 minResultCooked lentil soup |
| 31 | — | | Use an immersion blender to blend the cooked lentil soup to your preferred consistency, leaving some texture if you like.⏱ 2 minResultPartially blended lentil soup |
| 32 | 1 piece | | Halve the lemon and squeeze the juice into a small bowl using a citrus juicer, removing any pips.⏱ 1 minResultLemon juice |
| 33 | Lemon juicestep 32 | | Add the lemon juice to the partially blended lentil soup and stir through.⏱ 30sResultLemon juice and partially blended lentil soup |
| 34 | 1 tsp | | Add the salt to the seasoned lentil soup and stir to dissolve.⏱ 30sResultLemon juice and partially blended lentil soup and salt |
| 35 | 0.5 tsp | | Add the black pepper to the seasoned lentil soup and stir to combine.⏱ 30sResultSeasoned lentil soup |
| Total Time | 1 hr 7 min | ||
| Nutrient | per serving |
|---|---|
| 479kcal | |
| 22g | |
| 15g | |
| 2g | |
| 68g | |
| 7g | |
| 11g | |
| 3,017mg |
Red lentil soup seasoned with turmeric and smoked paprika, finished with fresh parsley.
What you’ll doYou will soften onion, garlic and carrot in olive oil, add turmeric and smoked paprika, then simmer the rinsed red lentils in stock until they collapse. The soup is seasoned and finished with chopped parsley.
