This velvety red lentil soup is a Middle-Eastern staple — humble, nourishing and deeply comforting. Warm spices and a finishing squeeze of lemon make every bowl bright and satisfying.
Red Lentil Soup
A cozy, velvety red lentil soup with warming cumin and a bright squeeze of lemon — nourishing and budget-friendly.
المقادير
Method
- Heat the olive oil in a pot over medium heat. Add the onion and carrot and saute until soft, about 5 minutes, then add the garlic and cook 1 minute more.
- Stir in the red lentils, cumin and turmeric, then pour in the vegetable stock.
- Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are very soft.
- Blend until smooth using an immersion blender, then stir in the lemon juice and season with salt and pepper.
- Serve hot, drizzled with a little olive oil.
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