Wasfetna

Lentil soup

Red lentils with carrots and cumin, silken puree, with a squeeze of lemon and toasted bread — the warmth of all winter.

Lentil soup
Cooking time
48 min
Hands-on time
23 min
Free time
25 min
Difficulty
Easy
Cuisine
Levantine
Calories
230
Contains
Gluten

The first thing that comes to mind when the weather cools down or the call to prayer sounds at sunset during Ramadan: hot lentil soup with a squeeze of lemon. A dish that costs a few pennies and provides priceless warmth.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • ServingThe base can be prepared in advance, then add the toppings and crunchy ingredients before serving.

Ingredients

5people

Amounts follow the number of people

To prepare lentil soup

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Shopping list

Equipment

  • Medium pot — The onion softens in it, then the lentils simmer gently.
  • Stick or jug blender — The silky smoothness is the recipe; without a blender it stays a coarse mashed lentil soup.

Method

  1. Sauté the onions in oil until softened, then add the carrots, potatoes, cumin and turmeric and stir for one minute.

    10 min
    You’ll know it’s ready when

    The color turns golden and the aroma is released without burning.

    Tip: Work in batches and maintain a consistent temperature for even browning.

  2. Add the lentils, water, and salt, and let the soup simmer gently.

    25 minYou can walk away
    You’ll know it’s ready when

    The lentils and vegetables have completely broken down.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  3. Blend the soup with a hand blender until silky smooth, and adjust its consistency with water.

    8 min
    You’ll know it’s ready when

    A velvety texture that coats the back of the spoon.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  4. Serve it hot with a generous squeeze of lemon, toasted bread, and a sprinkle of cumin.

    5 min
    You’ll know it’s ready when

    The dish is neat and ready to serve straight away.

    Tip: Add the finishing touches at the time of serving to preserve the color and texture.

What this teaches

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