Squash and carrot soup with cumin
Squash gives body, carrots bring sweetness and cumin adds warmth.
Everyday cooking
Warm green lentils with mustard
Lentils keep their shape with carrots and a mustard dressing.
10Preparation · min
35Cooking · min
4Servings
Step-by-step method
- 01
Rinse lentils and check their packet. Dice carrot and onion finely.
- 02
Put lentils, vegetables and water in a saucepan. Bring to a simmer and cook gently, usually 25–35 minutes.
- 03
Taste several grains to check they are tender but hold their shape. Drain excess water.
- 04
Whisk mustard, lemon and oil in a bowl. Add warm lentils, mix gently and season.
Times are guides: piece size, equipment and products may change them.
Related recipes
Roasted carrots with cumin and lemon
Carrot batons browned in the oven and finished with lemon after cooking.
Carrot and pea rice pilaf
Long-grain rice cooks covered with small carrot cubes, then peas are added.
Plan equipment and serving
- Equipment to prepare
- Saucepan · Colander · Mixing bowl
- Planning detail
- Start tasting before the packet’s stated finish. Variety and age influence how lentils hold together.