Soups
Lentil Soup with Cumin (Marak Adashim)
sjfegan
Ingredients
- 400g (2 cups) Dried lentils, rinsed
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 6 cups water (1.4 litres / 48 fl oz)
- Salt to taste
Method
- Heat the olive oil in a large pot and sauté the onion until softened.
- Add the cumin and cook briefly until fragrant.
- Add the lentils and water, and bring to a boil.
- Reduce to a simmer and cook for 30–35 minutes until the lentils are tender.
- Season with salt before serving hot.
Introduction: A warming, savoury soup of lentils seasoned with cumin, a filling everyday dish reflecting Carthage’s agricultural staples.
Cultural Background: Lentils formed an important part of the diet across Phoenician North African settlements, and this simple, warming soup, seasoned with cumin obtained through Carthage’s extensive trade networks, would have sustained households throughout the region.
Tips: Cook the cumin briefly in the oil before adding liquid, as this develops its flavour more fully. Simmer gently, checking occasionally, and add more water if needed.
Variations: Blend part of the soup for a creamier texture, leaving some lentils whole. Add a squeeze of vinegar for extra brightness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
Nutrition: Per serving (approx.): 260 kcal, 14 g protein, 7 g fat, 36 g carbohydrate.
FAQs:
Q: Was cumin available to Carthaginian cooks?
A: Yes, Carthage’s extensive Mediterranean and North African trade networks gave access to a range of spices including cumin, widely used across the region’s ancient cuisines.
Q: Were lentils a staple food in Carthage?
A: Yes, lentils and other legumes were well established across North African Phoenician agriculture, providing an important, affordable source of protein.
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