Carrot and red lentil soup

Preparation

1. 01

   Wash, trim and peel the carrots if needed. Cut into evenly thin rounds. Slice the onion and rinse the lentils in a fine sieve.

2. 02

   Soften the onion in the oil in a heavy pot over moderate heat for about 5 minutes without burning it. Add cumin and stir briefly.

3. 03

   Add carrots, lentils and water. Bring to a simmer and cook gently, partly covered, for about 20–25 minutes, depending on the lentils. Stir to prevent sticking. Check that carrots yield to a knife and lentils are tender.

4. 04

   Remove from the heat. Blend with an immersion blender, keeping its head submerged to prevent splashes. Add a little hot water if too thick. Season gradually and divide into four servings.