Red lentil carrot soup

Ingredients

• 150 gDry red lentils — rinsed
• 240 gCarrot — thinly sliced
• 450 gFirm silken tofu
• 60 gOnion — diced
• 750 mlVegetable broth
• 8 gOlive oil
• 2 gGround cumin
• 15 gLemon juice

Steps

1. 1

   Soften the onion

   Heat oil in a saucepan. Add onion and cook gently for 4–5 minutes. Stir in cumin for 30 seconds.

2. 2

   Cook the lentils

   Add carrots, rinsed lentils and broth. Bring to a boil, reduce the heat and simmer for 20–25 minutes until both lentils and carrots are very soft. Stir occasionally to prevent sticking.

3. 3

   Blend with tofu

   Remove from the heat, add drained silken tofu and blend with a stick blender until smooth. If using a jug blender, let the soup cool and follow its hot-liquid instructions; do not seal boiling soup in it.

4. 4

   Warm and finish

   Return to gentle heat until hot throughout. Stir in lemon juice and divide into three portions, adding water if you prefer it thinner.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Choose vegetable broth that fits your dietary needs. Silken tofu protein varies by brand, so the estimate may differ from your package.