LENTIL SOUP WITH CUMIN
Lentil soup with cumin is a beloved dish across the Middle East, known for its nourishing qualities and earthy flavour. This single-serving version uses red lentils, which cook quickly and become velvety smooth, creating a satisfying texture without the need for cream. Enhanced by warming cumin, a splash of olive oil and a touch of salt and black pepper, this soup epitomises comfort in a bowl. It’s simple, budget-friendly and packed with protein, fibre and essential nutrients. Whether you choose water or vegetable broth as the base, the result is a deeply flavoured soup that’s hearty enough for lunch or dinner. Perfect for cold days, busy weeks or whenever you need a warming and nourishing meal, this recipe delivers bold taste with minimal effort, all in under 30 minutes.
RECIPE CATEGORY
Soups & Stews
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Prepared in Advance
OCCASION/HOLIDAY
Fall, Winter, Casual Dinner, Ramadan, Back to School, Family Reunion, Date Night, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian,Low Fat, Low Sodium, Dairy-Free, Nut-Free, Wheat/Gluten-Free, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Lentil soup with cumin:
- ¼ cup red lentils
- 1 cup water or vegetable broth
- ½ teaspoon olive oil
- ¼ teaspoon cumin
- Salt and black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 195.1 kcal
- Fat: 3 g
- Saturated Fat: 0.4 g
- Sodium: 647.9 mg
- Carbohydrates: 31.5 g
- Fibre: 5.5 g
- Sugars: 1.1 g
- Protein: 12.1 g
- Calcium: 34.6 mg
- Iron: 3.6 mg
- Potassium: 356.7 mg
PREPARATION
- Rinse Lentils: Rinse red lentils under cold water until the water is clear. This removes excess starch and helps to prevent foaming during cooking.
- Heat Olive Oil: In a small saucepan, heat olive oil over medium heat.
- Add Cumin: Stir in the cumin and let it bloom for 30 seconds to release its aroma.
- Simmer the Soup: Add the rinsed lentils and water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
- Season and Serve: Once the lentils are soft and slightly broken down, season with salt and black pepper to taste. Serve it hot, optionally garnished with chopped parsley or a lemon wedge.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Lentil soup with cumin:
- Use Vegetable Broth: Opt for low-sodium vegetable broth instead of water for extra flavour.
- Adjust Thickness: Add more broth or water if you prefer a thinner consistency or simmer longer for a thicker soup.
- Blend for Smoothness: Use an immersion blender to blend partially or fully for a creamier texture.
- Rinse Lentils Well: Removing surface starch helps to prevent bitterness and improves overall taste.
- Spice it Up: Add a pinch of cayenne or chilli flakes for desired heat.
VARIATIONS
- Garlic Flavour: Add a minced garlic clove while blooming the cumin for a deeper base.
- Add Veggies: Include finely chopped carrots or celery during simmering for added nutrients and texture.
- Lemon Finish: A squeeze of lemon just before serving adds brightness and balances the earthy cumin.
- Tomato Base: For richness, stir in a spoonful of tomato paste or diced tomatoes.
- Yoghurt Swirl: Top with a vegan or dairy yoghurt dollop for a creamy contrast.
- Grain Boost: Add a tablespoon of cooked quinoa or bulgur for a heartier version.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat over the stove or in the microwave.
- Freezing: Lentil soup freezes beautifully. Let cool them and store them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat.
- Meal Prep Friendly: Make it in bulk and divide it into single portions for easy weekday lunches or dinners.
- Serving Suggestion: Serve with flatbread, pita chips or a fresh side salad for a complete meal.