A simple red lentil soup with carrot and onion that cooks quickly and feels substantial without being heavy.
0.5 cupRed Lentils
80 gCarrot
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50 gOnion
2 cupsChicken Broth
1.5 tspLemon Juice
Optional
2 tspCooking oil
Dice the onion and carrot. Heat the olive oil in a saucepan and cook the vegetables until the onion softens.
Add the red lentils and broth, season with salt, bring to a boil, then reduce the heat and simmer until the lentils break down and the soup becomes thick.
Blend the soup if you want a smoother texture, then finish with lemon juice before serving.