Red Lentil Vegetable Soup with Lemon and Dill

• 100 g (1/2 cup dry red lentils, rinsed) — Dry red lentils
• 80 g (2/3 cup, cut into 1 cm dice) — Raw carrots
• 150 g (2/3 cup no-salt-added canned tomatoes) — No-salt-added canned tomatoes
• 60 g (1/2 cup, cut into 1 cm dice) — Raw yellow onion
• 8 g (1/4 cup fresh dill, chopped) — Fresh dill
• 20 g (1 tbsp plus 1 tsp fresh lemon juice) — Fresh lemon juice
• 6 g (1 1/2 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 400 g (1 2/3 cups potable water) — Potable water

Method

1. 1Rinse and prepareRinse the red lentils until the water runs nearly clear, dice the carrots and yellow onion, and chop the fresh dill separately.3 min 30 secLook for: The lentils are drained, the vegetables are in even 1 cm dice, and the dill remains separate.Safety: Use potable water and a stable cutting board.
2. 2Soften the vegetable baseHeat the extra-virgin olive oil in a medium saucepan over medium heat, add the carrots and yellow onion, and cook for 5 minutes while stirring every minute.5 minLook for: The onion is translucent and the carrot edges have softened without browning.Safety: Keep the saucepan handle turned inward and reduce heat if the vegetables begin to scorch.
3. 3Start the soupStir the rinsed red lentils, no-salt-added tomatoes, and potable water into the saucepan and bring the liquid to a lively simmer over medium-high heat.5 minLook for: Small bubbles rise across the surface and no lentils are stuck to the bottom.Safety: Stir from the bottom and keep your face away from rising steam.
4. 4Simmer until tenderLower the heat, partially cover the saucepan, and simmer for 20 minutes, stirring at 7-minute intervals.20 minLook for: The red lentils have broken down into a thick broth while the carrot pieces are fully tender.Safety: Open the lid away from your face and maintain a gentle simmer rather than a hard boil.
5. 5Concentrate the soupUncover the saucepan and simmer for 3 minutes while pressing a spoonful of lentils against the side of the pan.3 minLook for: The soup is thick and spoonable with tender carrot pieces suspended throughout.Safety: Stir from the bottom so the thickened lentils do not scorch.
6. 6Add lemon and dillRemove the saucepan from the heat, stir in all the lemon juice and chopped dill for 30 seconds, then ladle the complete soup into one bowl.30 secLook for: The soup is thick but spoonable, with fresh lemon and dill aroma and tender vegetables throughout.Safety: Serve steaming hot and refrigerate leftovers within 2 hours.