Creamy Red Lentil Soup with Cumin and Lemon

This warming red lentil soup is creamy without any dairy, with earthy cumin and fresh lemon balancing every spoonful. Sautéing the onion, carrot, and spices builds depth, while red lentils break down quickly for a naturally smooth texture. It makes a satisfying light lunch or comforting dinner. • Rinse the lentils until the water runs nearly clear to reduce foam and give the soup a cleaner flavour. • Add the lemon juice only after the lentils are tender, as adding it earlier can slow softening and dull its fresh flavour. • The soup thickens as it cools, so loosen it with a little hot water or stock before serving if needed. • Replace the vegetable stock with water, adding salt gradually and an extra 0.5 teaspoon of cumin. • Replace the carrot with 150 g peeled, finely diced potato for a fuller-bodied texture. • Use fresh coriander instead of parsley if you prefer its flavour. • For a subtle smoky note, replace 0.5 teaspoon of the cumin with 0.5 teaspoon of smoked paprika. Let the soup cool completely, then refrigerate it in an airtight container for up to 4 days or freeze in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat over medium-low heat, stirring and adding a little water or stock as needed, until piping hot and restored to the desired consistency.