A NOMVEX RECIPE
Red lentil soup
Plant-based2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry red lentils160 g
- Carrots200 g
- Onion100 g
- Ground cumin2 g
- Olive oil15 ml
- Water800 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse the lentils. Chop the onion and cut the carrots into small pieces.
Soften the onion in oil for 4 minutes. Add carrots, cumin, lentils and water.
Simmer for 20 minutes until lentils and carrots are tender. Blend if desired, then adjust water and seasoning.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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