A simple soup of yellow lentils cooked with carrots and potatoes, then blended until smooth. Seasoned with cumin and lemon, it is served hot as a light starter.
Heat the olive oil in a saucepan and sauté the onion, carrot, and potato for a few minutes.
Add the rinsed lentils and hot water, then season with salt. Simmer over low heat until the vegetables and lentils are tender.
Blend the soup until smooth. Sprinkle with cumin and serve hot with lemon slices.
Yellow lentils soften more quickly than other lentils, so watch the cooking time; cooking them too long can make the soup watery. Contains no common allergens.
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