Written for one request, published for everyone
Red Lentil Soup with Cumin and Lemon
A smooth, gently spiced red lentil soup finished with lemon, served in small bowls before the main.
- Total
- 30 min
- Hands on
- 12 min
- Serves
- 4
- Method
- hob
- Cuisine
- Turkish
Per serving · estimated
- Energy
- 262 kcal
- Protein
- 13 g
- Fat
- 8 g
- Carbs
- 34 g
Method
Step 1 of 9
Rinse the red lentils in a sieve until the water runs clear.
red lentils
Step 2 of 9
Dice the onion and the carrot small so they cook fast.
onion
carrot
Step 3 of 9
Warm the olive oil in a saucepan over medium heat and soften the onion and carrot for 4 minutes.
olive oil- onion
- carrot
What ‘ready’ looks like Step 4 of 9
Mince the garlic and stir it in with the cumin, paprika and tomato purée for 1 minute.
garlic
ground cumin
sweet paprika
tomato purée
Step 5 of 9
Add the lentils and the stock and bring to the boil.
- red lentils
vegetable stock
Step 6 of 9
Lower the heat and simmer uncovered for 16 minutes, until the lentils collapse.
What ‘ready’ looks like Step 7 of 9
Blend smooth with a stick blender, or mash the lentils against the side of the pan.
What ‘ready’ looks like Step 8 of 9
Squeeze in the juice of half the lemon and season with salt and pepper.
lemon
salt
black pepper
Step 9 of 9
Ladle into small bowls, scatter with dried mint and serve the rest of the lemon in wedges.
dried mint- lemon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.