Red lentils need no soaking and fall apart as they cook, so the soup thickens on its own without cream or flour. Fry the cumin with the onion for half a minute before any liquid goes in. That is the difference between soup that tastes of cumin and soup that merely contains it.
High protein27% of the energy from protein
Finely chop the onion and dice the carrots.
Soften the onion and carrot in olive oil with the ground cumin.
Add the lentils and stock and bring to the boil.
Simmer gently for 20 minutes, until the lentils are done.
Blend part of it with a hand blender if you like, and season with salt and pepper.
A splash of coconut milk at the end makes it creamier, a generous spoonful of yoghurt does the same and adds a fresh sourness. A hand blender takes it completely smooth, blending it halfway leaves more bite. This soup only improves in the fridge and freezes well in portions.
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