Middle Eastern · Dinner
Cumin Spiced Red Lentil Soup
Lentil Shorba Bil Kammoun
Levantine cumin-led red lentil soup with caramelised onion, garlic, and turmeric, finished with crisp pita croutons, parsley, and a fresh lemon squeeze.
$
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
18gFat
42gCarbs
8gSugar
8gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Halve and thinly slice 300g yellow onion. Peel and finely dice 160g carrot. Finely grate 6 garlic cloves. Rinse 240g red lentils until water runs clear. Tear 1 small pita into 2cm pieces. Finely chop 20g flat-leaf parsley.
2
Bake
Heat oven to 200C. Toss torn pita with 2 tsp olive oil, spread on a tray, bake 6–7 minutes until deep golden and crisp. Set aside.
3
Saute
Heat 2.5 tbsp (1.25 tbsp × 2) olive oil in a 24cm saucepan over medium heat for 1 minute. Add sliced onion, stir every 2 minutes, cook 8–9 minutes until soft and amber. Add carrot, cook 3 minutes until softened.
4
Bloom
Stir in garlic, cumin, turmeric, Aleppo pepper, and coriander; toast 30 seconds until fragrant. Add tomato paste, cook 1 minute, stirring constantly until darkened.
5
Simmer
Add rinsed lentils, pour in 1100ml hot water and salt. Bring to a boil over medium-high, then lower to medium-low. Cover and simmer 16–18 minutes until lentils completely break down into a thick soup.
6
Finish
Whisk the soup vigorously for 30 seconds with a spoon to smooth texture, or pulse briefly with a stick blender for silkier consistency.
7
Plate
Ladle soup into bowls. Scatter crisp pita croutons and parsley over the top. Dust with finishing cumin and serve lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40ml (2.7 tbsp) extra-virgin olive oil
- 300g (10.6 oz) yellow onion
- 160g (5.6 oz) carrot
- 6 garlic cloves
- 4 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp Aleppo pepper
- 0.5 tsp ground coriander
- 2 tsp tomato paste
- 240g (8.5 oz) red lentils
- 1100ml (4.6 cup) hot water
- 1 tsp fine sea salt
- 1 small pita bread
- 20g (small handful) flat-leaf parsley
- 2 lemon wedges