A NOMVEX RECIPE
Cumin lentil soup
Plant-based2 servings≈ 40 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 lentils180 g
- Carrots170 g
- Onion100 g
- Garlic5 g
- Ground cumin3 g
- Lemon juice25 ml
- Olive oil15 ml
- Water700 ml
Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse lentils and chop onion, garlic and carrot.
Cook onion, garlic and cumin for 5 minutes; add carrot, lentils and water and simmer 25 minutes.
Blend carefully to desired consistency and add lemon.
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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