🌍 Mediterranean recipesLunch
Mediterranean Lentil Soup
By Groceree
Red lentils cooked down with cumin and a soffritto until they collapse, finished with a great deal of lemon juice and olive oil off the heat.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
red lentils300 g
onions1
carrots2
celery sticks2
garlic cloves4
tomato paste2 tbsp
ground cumin2 tsp
ground coriander1 tsp
smoked paprika½ tsp
vegetable stock1½ l
bay leaves1
lemons2
olive oil5 tbsp
flat-leaf parsley1 handful
salt
Instructions
- 01
Chop the , and and soften them in 3 tablespoons of the for 10 minutes.
- 02
Chop the and add it with the , the and the . Cook for 1 minute, then add the for 2 more minutes.
- 03
Rinse the and add them with the and the leaf, and simmer for 25 minutes until the have completely collapsed.
- 04
Fish out the leaf. Blend a third of the soup and stir it back for body, or leave it rough if you prefer.
- 05
Take the pan off the heat, squeeze the and stir in the juice — all of it. Under-acidified, this soup tastes heavy and flat, and it is the most common fault.
- 06
Season with , pour over the rest of the , then chop the and scatter it over.
Notes
- Two lemons is not a typo. Lentils need far more acid than people expect, and it is what makes the soup taste bright rather than dull.
- Add the lemon off the heat. Boiled, it loses its edge within a minute.
- It thickens considerably as it cools, so loosen with hot water when reheating.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 14 g
- Carbs
- 38 g
- Fat
- 8 g
Estimated from the ingredients.
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