Creamy lentil soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

​Prepare the Lentils: Empty the 500 g bag of red lentils into a fine-mesh sieve. Rinse thoroughly under cold tap water until the water runs clear. Drain well.

Step 3

​Sauté the Base: Heat the 60 ml of olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions and grated potato. Sauté for 6 to 8 minutes until the onions are soft and the potato begins to stick slightly.

Step 4

​Bloom the Spices: Lower the heat to medium-low. Add the minced garlic, 2 tablespoons cumin, 1 tablespoon paprika, 1 teaspoon turmeric, and 1 tablespoon thyme. Stir continuously for exactly 60 seconds.

Step 5

​Simmer: Add the rinsed lentils and pour in the 2 liters of stock. Turn the heat to high and bring to a rolling boil. Reduce the heat to low, cover the pot tightly, and simmer for 40 minutes. Stir well every 10 minutes, scraping the bottom of the pot to ensure the thick mixture does not scorch.

Step 6

​Whisk for Texture: Remove the pot from the heat. Use a large wire whisk to beat the soup vigorously right in the pot for 1 to 2 minutes until smooth and thick. If the soup is thicker than you prefer, slowly whisk in hot water from your kettle until it reaches the exact consistency you want.

Step 7

​Season: Stir in the 45 ml of fresh lemon juice and the 1 tablespoon of salt. Taste the soup. Add a pinch more salt or an extra squeeze of lemon if it needs a sharper edge.

Step 8

​Let the portions you intend to freeze cool completely on the counter before sealing them in airtight containers.