Step by step

Method

4 steps

1. 1

   Dice 1 onion, 1 carrot, and 1 celery stalk (optional). Warm 2 tablespoons olive oil in a heavy pot over medium. Soften the veg 6–8 minutes until the onion is translucent and sweet-smelling. Add 3 minced garlic cloves, 1½ teaspoons cumin, 1 teaspoon coriander or paprika, and optional pinch of chili 1 minute until fragrant.

2. 2

   Stir in 1½ cups brown or green lentils (rinsed), 6 cups stock or water, 1 bay leaf if you have it, and 1 teaspoon salt. Bring to a boil, then simmer gently uncovered 25–35 minutes until lentils are tender but not mushy. Skim foam if it rises.

3. 3

   Taste and add salt, more cumin, and a big squeeze of lemon. For a creamier bowl, blend half the soup and stir it back, or mash some lentils against the pot. Thin with water if it got too thick.

4. 4

   Ladle into bowls. Finish with olive oil, chopped parsley, and lemon wedges. Serve with warm pita. You want a cumin-scented, lemony lentil soup you can sip or scoop — not bland watery beans.