Silky, sunshine-gold soup of red lentils with warm cumin, lemon, and a gentle garlic finishβcomfort in a bowl. β¨
Hook
Bloom spices in oil, simmer gently, then blitz briefly for that restaurant-smooth body. π₯
Ingredients
Servings: 4
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π« Red lentils, rinsed: 250 g (1ΒΌ cups / 8.8 oz)
π§ Yellow onion, diced: 150 g (1 large / 5.3 oz)
π₯ Carrot, diced: 120 g (1 medium / 4.2 oz)
π§ Garlic, minced: 6 g (2 cloves / 0.2 oz)
𧴠Tomato paste: 15 g (1 tbsp / 0.5 oz)
π« Olive oil: 30 ml (2 tbsp / 1 fl oz)
πΆοΈ Ground cumin: 3 g (1 tsp / 0.11 oz)
π Turmeric: 1 g (Β½ tsp / 0.04 oz)
πΆοΈ Sweet paprika or Aleppo pepper (optional): 1 g (Β½ tsp / 0.04 oz)
π§ Fine salt: 7 g (1ΒΌ tsp / 0.25 oz), to taste
π§ Hot water or light veg/chicken stock: 1.2 l (5 cups / 40 fl oz)
π To serve: lemon wedges, parsley, black pepper
Preparation
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Total Time
β±οΈ Prep: 10 min
π² Cooking: 22 min
π Rest: 3 min
π Total: 35 min
Nutritional Value
π½ Calories: ~260 kcal
πͺ Protein: ~13 g
πΎ Carbs: ~38 g
π§ Fat: ~6 g
π§ Sodium: ~650 mg (varies with stock)
π₯ 260 kcalπͺ 13 g proteinπ 38 g carbsπ§ 6 g fat
Macro Split (kcal)
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Macro grams
Advice
Rinse lentils until water runs clear; starting with hot stock shortens the simmer and keeps flavors bright. π§
Why it works π‘
Spice blooming in oil unlocks fat-soluble aromas; a gentle simmer preserves lentil sweetness; brief blending disperses starches for a naturally creamy body without cream.
Twist πΆοΈ
Stir in 120 ml (Β½ cup / 4 fl oz) coconut milk and ΒΌ tsp curry powder, or finish with a drizzle of chili-garlic oil for heat.
Status
Sunny, silky, and lemon-brightβweeknight comfort with mezze soul. π₯£π #grannyzen #Soups and Stews #red_lentil_soup #middleeastern
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