Follow these steps for perfect results
red lentils
rinsed
onion
chopped
carrot
grated
potato
grated
water
ham stock cube
salt
pepper
Rinse the red lentils under cold running water using a sieve.
Place the rinsed lentils in a large pot.
Add the ham stock cube, salt, pepper, and water to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer.
Wash and peel the carrot and potato.
Finely chop the onion.
Grate the potato and carrot.
Add the chopped onion, grated potato, and grated carrot to the pot.
Bring the soup back to a boil.
Reduce the heat and simmer until the vegetables are soft (about 30 minutes).
Optionally, blend the soup for a smoother texture.
Expert advice for the best results
Add a squeeze of lemon juice at the end for brightness.
Garnish with fresh parsley or cilantro.
For a thicker soup, use less water or blend a larger portion.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnished with a swirl of cream or a sprinkle of herbs.
Serve with crusty bread or a side salad.
Acidity cuts through the richness of the soup.
Discover the story behind this recipe
A staple food in many cultures, often associated with comfort and nourishment.
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