Crushed Lentil Soup

Ingredients

• 1 cup Red Lentils (Rinsed and drained)
• 0.5 cup Long Grain Rice (Rinsed)
• 2 medium Carrots (peeled and diced)
• 2 tablespoons Olive Oil (Extra‑virgin, added before blending for creaminess)
• 4 cups Vegetable Broth (Low‑sodium; can substitute water for a lighter soup)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Ground Cumin (Optional, adds warm earthiness)
• 0.25 teaspoon Black Pepper (Freshly ground if possible)
• 1 tablespoon Lemon Juice (For serving, adds brightness)

Instructions

1. Rinse Lentils and Rice

   Place the red lentils and rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Prep Carrots

   Peel the carrots and dice them into ½‑inch cubes.

   Time: PT5M

3. Combine Ingredients & Bring to a Boil

   In the large pot, add the rinsed lentils, rice, diced carrots, vegetable broth, salt, cumin, and black pepper. Stir briefly, then place over medium‑high heat and bring to a rolling boil.

   Time: PT5M

   Temperature: Medium‑high heat

4. Simmer Until Soft

   Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, or until the lentils and rice are completely soft and the carrots are tender.

   Time: PT30M

   Temperature: Low heat

5. Add Olive Oil and Blend

   Turn off the heat. Add the 2 tablespoons of olive oil directly into the pot. Using a blender or immersion blender, puree the soup until smooth and creamy.

   Time: PT5M

6. Finish & Serve

   Taste and adjust seasoning if needed. Ladle the soup into bowls, drizzle a little extra olive oil if desired, and finish with a splash of lemon juice.

   Time: PT3M

Nutrition Facts

Calories

136

Protein

13 g

Carbohydrates

20 g

Fat

5 g

Fiber

5 g