Red Lentil Soup

1. 1 Red lentilspack 450 g ≈ $2.40 70 g
2. 2 Carrots≈ $1.50 per kg 40 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Potatoes≈ $2.19 per kg 80 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 8 ml
7. 7 Cumin 1 g
8. 8 Lemon≈ $4.70 per kg 15 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: peel and dice the onion³ 1×1 cm, peel and dice the carrot² 1×1 cm, peel and dice the potatoes⁴ 2×2 cm.

2. Heat a skillet over medium heat and pour in oil. Add cumin, then the onion³ and carrot². Fry for 5 minutes until soft and fragrant, stirring occasionally.

3. Add tomato⁵ paste to the onion³ and carrot² and stir, cook 1–2 minutes until the paste releases its aroma.

4. Add rinsed lentils and potatoes⁴, pour in 500 ml of water. Season to taste and stir.

5. Bring the mixture to a boil over high heat, then reduce heat to medium and cover. Simmer covered for 20 minutes until the lentils and potatoes⁴ are tender; the lentils should be plumped.

6. Taste and adjust salt if needed, then serve hot with a wedge of lemon⁸. Optional: add a pinch of cumin to taste before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.