Step by step

Method

4 steps

1. 1

   Dice 1 onion and optional 1 carrot. Warm 2 tablespoons olive oil or butter in a pot over medium. Soften onion (and carrot) 5–6 minutes. Add 3 minced garlic cloves, 1½ teaspoons cumin, ½ teaspoon turmeric, optional ½ teaspoon coriander, and a pinch of chili 1 minute until the spices smell toasty.

2. 2

   Stir in 1½ cups red lentils (rinsed), 6 cups stock or water, and 1 teaspoon salt. Optional: 1 tablespoon tomato paste or a splash of crushed tomato for color. Bring to a boil, then simmer uncovered 15–20 minutes, stirring now and then, until lentils collapse into a smooth, thick soup. Add water if it gets pasty.

3. 3

   For silky texture, blend with an immersion blender (or carefully in a regular blender). Taste hard for salt and finish with a big squeeze of lemon — red lentil soup without lemon tastes flat.

4. 4

   Ladle into bowls. Swirl olive oil or a spoon of yogurt on top; add parsley or cilantro and lemon wedges. Serve with pita. You want a silky, cumin-lemon red lentil soup — not a grainy undercooked porridge.