Red Lentil Soup


  • 1 1/2 tablespoons ground cumin
  • 3 tablespoons olive oil
  • 2 red onions peeled, and finally diced
  • 2 garlic cloves, minced or finely diced
  • 2 carrots, peeled and dice
  • 3 tablespoons tomato paste
  • 500 grams red lentils, washed
  • 1.25 litres of water
  • sea salt

To serve:

  • 3 tablespoons Labneh  (strained greek yoghurt)
  • small bunch of fresh mint leaves, torn
  • 2 teaspoons sumac
  • Chilli and finely shredded kale – option

How to:

  1. Put the cumin in a heavy-based saucepan or casserole dish over medium heat. Toast for one minute or until it smells nutty then pour in the olive oil.
  2. At the onions, garlic and carrot and sauté for about 5-7 minutes, until they have softened. Add the tomato paste and stir to combine.
  3. Add the lentils, pour in the water, and bring it to the boil.
  4. Once it has boiled, turn the heat down to bring the liquid to a simmer cover the pan with the lid.
  5. Cook for 20 to 25 minutes until the red lentils have broken down. Stirring occasionally to prevent anything from catching on the bottom of the pan.
  6. At half a teaspoon of sea salt. Turn off the heat and leave with the lid on for another five to 10 minutes.
  7. Using a stick blender or food processor blend until smooth. Check the seasoning and add more salt to taste.

Serve the soup with a splurge of Labneh, fresh mint, and a good sprinkle of sumac and the optional chili and kale.

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