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
Prep
- Rinse the lentils.
- Dice the onion and carrot; mince the garlic.
Soften the base
- Warm the oil in a pot over medium heat; cook the onion and carrot 8 minutes until soft.
- Add the garlic and cumin for 1 minute until fragrant.
Simmer
- Add the lentils and water.
- Bring to a simmer and cook 30–35 minutes until the lentils are soft, skimming foam if needed.
Finish
- Season with salt.
- For a creamier soup, blend half and return it 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.