Lemon & Oregano Red Lentil Soup

A lemon & oregano take on red lentil soup, with measured ingredients and an easy-to-follow method.

Ingredients

• 200 g dried red split lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 1 tbsp olive oil
• 1 litre vegetable stock
• 250 ml water, plus more as needed
• 1/4 tsp pepper
• 1 lemon, zest and 2 tbsp juice
• 1 tsp dried oregano
• 2 garlic cloves, minced

Method

1. Heat oil in a large saucepan. Cook onion and carrots over medium heat for 6 minutes.
2. Mix the lemon zest, juice, oregano and garlic.
3. Add seasoning mixture, stir 30 seconds, then add lentils, stock and water.
4. Bring to boil, then simmer 20-25 minutes, stirring, until lentils break down and carrots are tender. Add water to prevent sticking.
5. Remove from heat. Blend carefully with a stick blender if desired. Add pepper and reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.