Equipment
* optional
Ingredients
Aromatics and Spices
- 30 ml olive oil
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 3 garlic, minced
- 5 g ground cumin
- 3 g ground turmeric
Soup Base
- 200 g split red lentils, rinsed well
- 1000 ml vegetable broth
Finishing
- 1 lemon, juiced
- 5 g sea salt
- 2 g black pepper, freshly cracked
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Place the split red lentils in a fine mesh sieve and rinse thoroughly under cold water until the water runs completely clear. Set aside to drain.
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced yellow onion and carrot, stirring frequently until the onions become translucent and soft.
Stir the minced garlic, ground cumin, and ground turmeric into the pot. Cook while stirring constantly until the spices are highly fragrant and coat the vegetables.
Pour the vegetable broth into the pot and add the rinsed red lentils. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the liquid to a rolling boil at 100°C/212°F.
Reduce the heat to low to maintain a gentle bubbling. Cover the pot with a lid and cook, stirring occasionally to prevent the lentils from sticking to the bottom, until the lentils are completely tender and have begun to break down.
For a smoother consistency, use an immersion blender directly in the pot to partially puree the soup. Leave some texture if preferred.
Remove the pot from the heat. Stir in the freshly squeezed lemon juice, sea salt, and freshly cracked black pepper. Ladle into warm bowls and garnish with chopped fresh parsley.
Chef's Notes
- Rinsing the red lentils thoroughly under cold water removes excess surface starch, which prevents a foamy scum from forming on the surface as the soup comes to a boil.
- Blooming the cumin and turmeric in the hot oil before adding liquid extracts their fat-soluble flavor compounds, resulting in a much deeper, richer spice profile than simply adding them to the broth.
- Always add the lemon juice completely off the heat just before serving. Boiling lemon juice alters its bright, volatile aromatic oils and can turn the flavor muddy or bitter.
- If you find the raw garlic flavor too sharp in the finished dish, try adding it with the onions right at the beginning rather than waiting to toast the spices.
Storage
Refrigerator: 5 days — Store in an airtight container. The soup will thicken as it cools; add a splash of water when reheating.
Freezer: 3 months — Freeze in portioned containers. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stove over medium-low heat, stirring frequently, until simmering.
