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Red Lentil Soup with Cumin

★ ★ ★ ★ ★ (0)
10 min
Prep
30 min
Cook

Ingredients

  • 250 g (1 1/4 cups) red lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1.2 litres (5 cups) vegetable stock
  • 2 tbsp lemon juice
  • 2 tbsp olive oil

Method

  1. Heat oil in a pot and sauté onion, carrot and garlic until softened, about 6 minutes.
  2. Stir in cumin and turmeric, cooking for 1 minute until fragrant.
  3. Add lentils and stock, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are very soft.
  4. Blend until smooth using an immersion blender, or in batches in a standard blender.
  5. Stir in lemon juice and adjust seasoning.
  6. Serve hot, drizzled with a little extra olive oil.

Introduction: A warming, everyday soup reflecting the Middle Eastern and North African influences woven into Israeli home cooking, this lentil soup is flavored with cumin and finished with lemon for a bright, nourishing meal.

Cultural Background: A warming, everyday soup reflecting the Middle Eastern and North African influences woven into Israeli home cooking, this lentil soup is flavored with cumin and finished with lemon for a bright, nourishing meal.

Tips: Toasting the cumin briefly in the oil before adding the vegetables deepens its flavor.

Variations: A pinch of cayenne or harissa can be stirred in for extra heat. Naturally vegetarian and vegan.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop, adding a splash of water if too thick.

FAQs:

Q: Can I skip blending?

A: Yes, for a chunkier texture simply skip that step.

Q: Can this soup be frozen?

A: Yes, it freezes and reheats very well.

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