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Everyday dinner

Red lentil soup with potato and carrot

A filling everyday soup made from red lentils, potatoes, carrots and pantry tomatoes.

  • Servings: 2
  • Total: 35 min
  • 600 kcal · 33.2 g protein
Red lentil and potato soup

This is a practical pot of food for a weekday: inexpensive ingredients, one saucepan and two generous servings. Red lentils thicken the soup as they cook.

The potatoes and carrots keep their shape, giving the soup more texture than a blended lentil soup.

Ingredients

Servings: 2

  • 240 g dried red lentils
  • 150 g potatoes
  • 150 g carrots
  • 100 g yellow onion
  • 400 g crushed tomatoes
  • 900 g water
  • 10 g rapeseed oil
  • 2 g salt

Instructions

  1. 1

    Rinse the lentils in a sieve. Peel the potatoes and carrots and cut them into small cubes. Finely chop the onion.

  2. 2

    Heat the rapeseed oil in a saucepan over medium heat and cook the onion for 3 minutes until softened.

  3. 3

    Add the potatoes, carrots, lentils, crushed tomatoes, water and salt.

  4. 4

    Bring to the boil, lower the heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender.

  5. 5

    Taste and serve hot.

Good to know

  • The soup thickens in the fridge; loosen it with a little water when reheating.

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