Lentil soup

Ingredients

• 200 glentils
• 30 golive oil
• 65 gonion
• 20 gleek
• 3 clovesgarlic, minced
• ½ teaspooncumin
• 1,000 mlwater
• 1 teaspoon, to tastesalt

Instructions

1. 1

   Soak the lentils

   Cover the lentils with water and leave them to soak for 12 hours.

2. 2

   Cut the vegetables

   Dice the vegetables into small, evenly sized pieces.

3. 3

   Cook and blend

   Place a pot over the heat and add the olive oil. Fry the chopped vegetables in the oil, then add the cumin, garlic and salt. Pour in the water and add the lentils. Once cooked, blend the ingredients thoroughly and adjust the salt to taste.

What is lentil soup?

Lentil soup is a familiar dish across many Middle Eastern kitchens, with variations shaped by local ingredients and seasoning. This version keeps the ingredient list simple and uses cumin, onion, leek and garlic to flavour the lentils.

Blending the cooked ingredients gives the soup a smooth consistency. Soaking the lentils beforehand is an important part of the method, so allow for that in your timing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 936 calories, 0g protein, 0g carbs, 0g fat.

The lentils provide most of the carbohydrates and plant protein, while olive oil supplies most of the fat. Serve the soup with a fresh salad or vegetables to add variety to the plate.

The key ingredients

Lentils: these provide the soup’s substance and soften as they cook. Soaking them for 12 hours is specified in the method.

Aromatic vegetables: onion, leek and garlic are fried in olive oil before the water and lentils go into the pot. Cutting them into similar-sized small pieces helps them cook together.

Cumin: a modest amount brings warmth to the otherwise short ingredient list. Add it with the garlic and salt, as directed.

Frying the vegetables

Even pieces: dice the vegetables to a similar size so none are left notably larger than the rest. Keep the pieces small, as the method calls for.

Order matters: fry the vegetables in the olive oil first, then add the cumin, garlic and salt. Add the water and lentils after the seasonings, following the recipe’s sequence.

Cooking and blending

Cooked through: the recipe does not give a separate cooking time, so use the point when the lentils are cooked as your cue to blend. Check that they are tender before taking the pot to the blender.

Smooth finish: blend the cooked ingredients thoroughly for the texture described by the method. Take care when blending hot soup, following your blender’s instructions.

Timing the preparation

Soaking time: the lentils need 12 hours in water before cooking. This is additional preparation time, so plan it ahead rather than relying only on the stated 30-minute total time.

Final seasoning: salt is added during cooking and checked again after blending. Taste the soup at the end and adjust it to your preference.

Serving the soup

Serve the soup warm, while its blended texture is at its best. Bread makes a practical accompaniment, or pair it with a fresh salad for a more varied plate.

The recipe makes one serving. If you scale it up, choose a pot with enough room for the water, lentils and vegetables.

Recipe notes & tips

• Start soaking the lentils 12 hours before you plan to cook.
• Dice the onion and leek into small, similarly sized pieces.
• Add the cumin, garlic and salt after frying the vegetables, as directed.
• Check that the lentils are tender before blending the soup.
• Blend carefully and follow your blender’s instructions for hot liquids.
• Taste and adjust the salt after blending.

Variations

• Add lemon: squeeze a little over the soup when serving for a bright finish.
• Use stock: replace some or all of the water with vegetable stock for a deeper savoury flavour.
• Add coriander: stir in chopped fresh coriander after blending.
• Finish with spice: add a pinch of chilli alongside the cumin if you enjoy heat.
• Keep it chunky: blend only part of the soup for a less uniform texture.

Common mistakes to avoid

• Skipping the soak: the method calls for 12 hours, so begin the preparation well in advance.
• Uneven chopping: large pieces may cook differently; cut the vegetables into small, similar-sized cubes.
• Adding everything at once: fry the vegetables first, then add the seasonings, water and lentils in the stated order.
• Blending too soon: wait until the lentils are cooked and tender before blending.
• Under-seasoning: taste after blending and adjust the salt to your preference.

How to store

Cool leftovers promptly, transfer them to a sealed container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring, until steaming hot; add a little water if the soup has thickened.

Frequently asked questions