Spiced Red Lentil & Tomato Soup with Cumin

1. 1 Red lentilspack 450 g ≈ $2.40 85 g
2. 2 Canned tomatoespack 400 g ≈ $1.30 180 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 70 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Cumin 2 g
7. 7 Lemon≈ $4.65 per kg 25 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Chop the onion³, carrot⁴, and garlic⁵, then sauté in oil for 5 minutes until soft.

2. Add the cumin and toast for 30 seconds until fragrant.

3. Stir in the rinsed lentils, tomatoes, and 450 ml water.

4. Season with salt and pepper, then simmer for 20–25 minutes at a low boil until the lentils are tender.

5. Mash some of the soup with a spoon or leave it chunky.

6. Stir in lemon⁷ juice, mix well, and warm through for 1 minute.