Bart's Recipes
Mince the onion and cut the two carrots into small, even cubes. Rinse the two hundred grams of red lentils thoroughly under cold running water until the liquid runs clear and then drain well in a colander.
Place a large pot over heat and sauté the minced onion until it becomes translucent. Add the carrot cubes, turmeric, and cumin. Cook this mixture gently for a few minutes so the spices can release their flavors into the vegetables.
Add the drained red lentils to the pot and pour in the vegetable broth. Bring everything to a boil, immediately lower the heat, and cover the pot. Let the soup simmer gently for about twenty minutes, stirring a few times to prevent sticking.
After cooking, check that the lentils have completely broken down and the carrot pieces are tender. Blend the soup briefly with an immersion blender if desired for a smoother consistency, or leave it chunky if you prefer something to chew. Divide the hot soup into deep bowls and serve immediately.
