Ginger-tomato red lentil soup

Wash hands, prepare carrot and onion, and rinse split red lentils in a sieve under running water; remove debris.

In a saucepan over medium heat, sauté onion and carrot in oil for 4 minutes. Add ginger and garlic and stir 1 minute without burning.

Add 110 g lentils, 200 g tomatoes and 700 ml water. Bring to a boil, then partially cover and simmer over low heat for 18–20 minutes, stirring twice to prevent sticking.

When lentils mash easily against a spoon and carrot is fork-tender, turn off heat. Stir in 2 g salt and 15 ml lemon juice. Add a little hot water if it is too thick.