Red lentil soup appears across the eastern Mediterranean in many forms, and this version aims for restraint, warmth, and clarity. The lentils collapse into a smooth, generous body, while a final spoonful of cumin butter brings fragrance and definition at the last moment.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, minced
- 1 1/2 cups red lentils, rinsed well
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1.2 litres vegetable stock or light chicken stock
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice, plus more to finish
- Salt and black pepper
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons ground cumin
- 2 tablespoons chopped parsley or mint
Instructions
- Warm the olive oil in a heavy saucepan over medium heat. Add the onion and carrots with a small pinch of salt, then cook for 8 to 10 minutes until softened and lightly golden.
- Stir in the garlic, lentils, turmeric, and coriander. Cook for 1 minute so the spices bloom without darkening.
- Add the stock and tomato paste, bring to a gentle boil, then lower to a steady simmer. Cook for 20 to 25 minutes, stirring occasionally, until the lentils are completely tender.
- Blend the soup until smooth with an immersion blender, then return it to low heat. Stir in the lemon juice and season carefully with salt and black pepper. Add a little hot water if you prefer a looser consistency.
- In a small pan, melt the butter over medium-low heat. Add the cumin and cook for 30 to 40 seconds, just until deeply aromatic.
- Ladle the soup into warm bowls, spoon the cumin butter over the top, and finish with parsley or mint.
Tips
- Rinse the lentils thoroughly so the finished soup tastes clean rather than chalky.
- For a more luxurious texture, pass the blended soup through a fine sieve before serving.
- Flatbread, olives, and a sharp green salad make excellent companions.