Lentil Soup

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, sliced into 1/4-inch rounds carrots
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium heat until shimmering, about 90 seconds.

2. 2

   Add diced onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes.

3. 3

   Stir in sliced carrots and cook without stirring for 2 minutes until they begin to caramelize slightly.

4. 4

   Add minced garlic and cumin, stir constantly until fragrant, about 45 seconds.

5. 5

   Pour in rinsed lentils and vegetable broth, stir once, and bring to a boil over medium-high heat.

6. 6

   Reduce heat to medium-low and simmer uncovered until lentils break down and soup thickens, 18–20 minutes.

7. 7

   Taste and adjust salt and black pepper. Serve hot.

Tools you’ll need

• large pot (5-quart minimum)
• wooden spoon or stirring spoon
• knife and cutting board
• measuring cups and spoons

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