Soup
Lentil Soup
SoupOrigin: Middle East
Hearty lentil soup with onion, carrot, cumin and lemon.
Prep
15 min
Cook
40 min
Total time
55 min
Portions
6
Total weight
1729 g
Per portion
288.2 g
Ingredients
Method
Soften
- Rinse the lentils. Dice onion and carrot; mince garlic. Warm oil in a pot over medium heat; cook onion and carrot 8 minutes until soft. Add garlic and cumin for 1 minute.
Simmer
- Add lentils and water. Bring to a simmer; cook 30–35 minutes until lentils are soft, skimming foam if needed.
- Season with salt. For a creamier soup, blend half and return to the pot. Finish with lemon juice and serve.
Serving
Serve hot with a squeeze of lemon and flatbread.
Storage
Refrigerate up to 4 days or freeze 2 months. Thins when cold — reheat with a splash of water.