• 1 Tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 large onion, finely chopped

  • 1 or 2 carrots, finely chopped

  • 6 cups water and stock

  • 1 cup orange lentils

  • 1/2 teaspoon cumin

  • 1/4 teaspoon turmeric, for colour (optional)

  • 1 teaspoon salt (or to taste)

  • pepper to taste

  • 1 lemon

  • Garnish: fried onions


  1. Over medium-low heat, sauté garlic and onions until translucent. Add carrots and continue stirring for a few more minutes.

  2. Add liquid and lentils. Bring to a boil. Lower temperature and simmer gently for one hour.

  3. Add salt, pepper, cumin, and turmeric, if using. For a smooth soup like in the photo, puree in a blender or food processor or use an emulsion blender. Alternatively, if you like the texture, leave as is.

  4. Garnish with fried onion and serve with fresh lemon slices.

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