Rinse the red lentils thoroughly in a sieve. Peel the carrot and onion and roughly dice them.
Sweat the onion in a little olive oil until translucent. Briefly toast the tomato purée and cumin with it until fragrant.
Add the carrot and red lentils, then pour in the vegetable stock. Bring everything to the boil once.
Cover the soup and simmer over a low heat until the lentils and carrot are soft. Stir briefly every now and then.
Blend the soup until smooth and season to taste with lemon juice. If it's too thick, add a little stock or hot water.
Ladle into bowls and serve hot. Finish with a little lemon juice and a pinch of cumin, if you like.
Good to know
Mercimek is the kind of food that's instantly comforting. Warm, simple and full of flavour. Just the thing on long days.
Swaps
Red lentils → yellow lentils (similar protein content, slightly milder in flavour); Vegetable stock → homemade stock (usually less salt, often a clearer ingredient list); Lemon → lime (similar acidity, a slightly different flavour profile)
Allergens
The recipe is naturally gluten-free and dairy-free, as long as the vegetable stock is suitable; usually well suited to children if mildly seasoned, and fine during pregnancy with good kitchen hygiene and pasteurised stock.
