3 tablespoons olive oil
2 onions, diced
2 carrots, peeled and diced
2 potatoes, peeled and diced
2 ½ cups red lentils, rinsed
36 fl oz/ 1 litre beef stock
17 ½ fl oz/ 500ml boiled water
Salt and pepper, to taste
1. Adding the onions before the pot is warm: It’s typically recommended to heat the pot first and then add the oil and onions to ensure even cooking.
2. Stirring the onions until translucent: It’s good to specify the time or appearance (translucent) for cooking the onions, but it might be helpful to mention roughly how long this should take (usually a few minutes).
3. Adding carrots and potatoes and stirring for only 30 seconds: This might not be enough time to begin softening these vegetables. It’s better to cook them a bit longer, perhaps until they start to soften slightly.
4. Straining the soup after simmering: This step seems unnecessary unless you want a completely smooth soup. It might be better to leave the soup as is, especially since you’ll be blending the vegetables anyway.
5. Blending the solids for only 1 minute: Depending on the blender and the desired consistency, it might need more time to achieve a smooth puree. The time may vary, but it’s good to mention checking for desired consistency.
6. Adjusting the thickness of the soup: While adding stock to adjust thickness is fine, it’s important to taste and adjust seasoning as needed after diluting the soup. Additionally, the amount of stock suggested (1 to 2 cups) seems like a large range; specifying a recommended amount might be helpful.
7. Serving with a squeeze of lemon: While this is a matter of personal preference, it’s worth noting that adding lemon can significantly change the flavor profile of the soup, and not everyone may enjoy it. It might be better to offer lemon wedges on the side for individual preference.
