Spiced red lentil soup
Middle Eastern Soup Ultra easy
Melting red lentils with cumin and turmeric : a golden Middle Eastern soup, mild and filling : generous, tasty, ready for the weekly menu. Soft red lentils simmered with warm spices into a fragrant, filling bowl.
Dietary summary — not verified vegetarian, vegan, gluten, lactose, alcohol, pork · 6 unverified point(s)
- Not verifiedVegetarian, Vegan, Gluten, Lactose, Alcohol, Pork
10 min
Preparation
20 min
Cooking
Ingredients
Onions
1 piece(s)
Garlic
2 clove(s)
Cumin
8 g
Olive oil
20 ml
Salt
1 pinch(es)
Lemon
1 piece(s)
Pepper
1 pinch(es)
Vegetable stock
1200 ml
Turmeric
5 g
Red lentils
250 g
Preparation steps
1
Rinse the red lentils. Dice the onion. Mince the garlic.
2
Pot : olive oil, soften onion and garlic 3 min. Add cumin and turmeric 30 s.
3
Add lentils and vegetable stock. Simmer 18 min until soft.
4
Blend partly for a creamy texture. Season with salt, pepper and lemon juice.
Per serving
326 kcal
Calories
18 g
Protein
48 g
Carbs
7 g
Fat