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Category: Soups and salads
Serving: 3-4
Preparation: 00:30

The scent of cumin and the hint of lemon adds a refreshing twist to this Middle Eastern favorite. Lentil soup is comforting during the cold and windy desert winters.Enjoy!!!


red lentil (masoor dal)- 150g
carrot- 50g
celery- 30g
onion white- 50g
olive oil- 2 tbsp
turmeric powder- 1 tsp
vegetable stock- 1 liter
salt- to taste
cumin powder- 2 tsp


1. Wash the red lentil 3-4 times under running water and soak for 10 minutes.
2. Cut the vegetables into uniform sized chunks.
3. Heat olive oil in a pan add the vegetables and saute for 2-3 minutes, add the soaked lentils, turmeric powder and stock and bring to a gentle simmer.
4. Keep a bowl of water next to the pot and skim the soup.
5. Once the lentils have cooked 15-20 minutes, add salt and freshly ground cumin powder and blend till smooth.
6. Bring it back to a quick boil and serve with fresh lemon wedge and a dust of cumin powder.

Serving Ideas

hot pita pockets, with glass of Pinot Grigio will be a perfect pair

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