30-minute red lentil soup

Red lentils cook faster than they look. They do not need soaking, and they turn into soup as soon as they hit simmer. This is the pot you start when the vegetable drawer is down to a carrot and an onion.

Ingredients

• 1.5 cups red lentils
• 1 onion
• 2 carrots
• 3 cloves garlic
• 1 tsp cumin
• 1/2 tsp turmeric
• 5 cups vegetable broth (water plus a pinch more salt works)
• 2 tbsp olive oil
• 1 lemon
• Salt

A spoon of yogurt on top is optional. Spinach wilted in at the end uses up a bag that is about to turn.

Method

1. Rinse the lentils until the water runs clearer.
2. Warm the olive oil in a pot over medium heat. Chop the onion and carrot and cook until the onion is soft, about 8 minutes.
3. Stir in the garlic, cumin, and turmeric.
4. Add the lentils, broth, and salt. Bring to a boil, then simmer until the lentils collapse, 15 to 18 minutes.
5. Squeeze in the lemon, taste for salt, and eat. Blend a cup of it back in if you want it thicker.

Why it works in PantryZero

Dry lentils and spices live in the pantry for months. If they are already on your shelf, the grocery list should only mention the lemon or the broth you do not have.