Ingredients
Scale to what I have
- 280 g red lentils
- 30 ml olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tsp cumin powder
- ½ tsp turmeric
- 400 g crushed tomatoes (1 can)
- 1.18 l vegetable broth
- 1 tsp salt
- 30 ml lemon juice
- 2 slices bread (toasted, to serve)
Method
- Soften the onion and carrots in olive oil for 6 minutes. Add garlic, cumin and turmeric.
- Add lentils, tomatoes and broth and simmer for 22 minutes until the lentils collapse.
- Blend partly for a thick texture, season with salt and lemon juice.