Red Lentil Soup
Red lentil soup is a Middle Eastern and Mediterranean staple made by simmering red lentils with cumin, turmeric, and vegetable stock until the lentils dissolve into a silky, golden broth. Onion and garlic are sauteed in olive oil, then the ground spices are toasted briefly to bloom their earthy, warm aromatics into the fat, which flavors the entire pot. Red lentils require no soaking - they go straight into the stock and break down within twenty to twenty-five minutes, their skins splitting apart to create a naturally creamy texture without the need for blending. A generous squeeze of lemon juice at the end is essential, cutting through the heaviness of the spices with a bright, clean acidity. A final drizzle of olive oil over each bowl adds a layer of richness that deepens every spoonful.
Adjust Servings
Instructions
- 1
Sauté onion and garlic in olive oil.
- 2
Add cumin and turmeric; cook until fragrant.
- 3
Add lentils and vegetable stock; simmer 20 minutes.
- 4
Blend until smooth or partially blend for texture.
- 5
Season with lemon juice and salt; drizzle olive oil to finish.
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