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LENTIL SOUP


✨ LENTIL SOUP✨


• 2 tbsp olive oil

• 1 large brown onion, chopped

• 2 medium carrots, peeled and chopped

• 1 1/2 cups red lentils, rinsed

• 1/4 cup medium grain rice, rinsed

• 2 tsp ground cumin

• 1/2 tsp ground turmeric 

• 2 Maggi chicken stock cubes

• 2L water

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• Juice of ½ lemon


Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 8–10 minutes until softened. Stir in the cumin and turmeric and cook for 30 seconds until fragrant. Add the red lentils, rice, stock cubes and water. Stir well. Bring to a boil, then reduce the heat to low. Cover and simmer for 50 minutes, stirring occasionally, until the lentils and rice are completely soft. Blend the soup until smooth using a stick blender. If it’s too thick, stir in a little extra boiling water until you reach your preferred consistency. Stir through the lemon juice and season with salt and black pepper to taste. Serve hot with a sprinkle of cumin, chopped parsley, a squeeze of lemon and warm toasted bread.

As always, enjoy..💁🏻‍♀️


KIZZY’S TIPS

** For an extra silky soup, blend for a full minute—the rice helps create a beautifully creamy texture.

** If the soup thickens after standing, simply stir in a little hot water before reheating.

** A drizzle of olive oil and a pinch of Aleppo pepper or paprika on top make a simple but authentic finishing touch.

** This soup freezes beautifully for up to 3 months, making it perfect for meal prep.

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