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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Finish
Whisk the soup vigorously for 30 seconds with a spoon to smooth texture, or pulse briefly with a stick blender for silkier consistency.
Plate
Ladle soup into bowls. Scatter crisp pita croutons and parsley over the top. Dust with finishing cumin and serve lemon wedges alongside.
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