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Lentil Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a delicious and filling Middle Eastern style lentil soup, which I can make in my sleep. The cinnamon is an innovation of mine, though its influence is very subtle. The key spice is the cumin.

This is a delicious and filling Middle Eastern style lentil soup, which I can make in my sleep. The cinnamon is an innovation of mine, though its influence is very subtle. The key spice is the cumin.

Ingredients

Serves: 8

Metric Cups
  • 500 grams red lentils
  • 2 litres vegetable stock (or chicken stock)
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2 grams carrots (peeled and diced)
  • 1 gram potatoes (peeled and diced)
  • 1 pinch of ground cumin
  • 2 cinnamon sticks
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 17⅔ ounces red lentils
  • 3½ pints vegetable broth (or chicken stock)
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • ounce carrots (peeled and diced)
  • ounce potatoes (peeled and diced)
  • 1 pinch of ground cumin
  • 2 cinnamon sticks
  • 1 pinch of salt
  • 1 pinch of black pepper

Method

Lentil Soup is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large cooking pot, heat the olive oil over medium heat.
  • Add the chopped onion and saute for about 5 mins or until blond.
  • Throw in the diced carrots and potatoes and coat with the oil and onions.
  • Add the split dried lentils and mix in thoroughly, too. Pour in the hot stock plus a generous smattering of cumin and the crushed cinnamon sticks and bring to the boil.
  • Reduce the heat to low, cover and leave to cook. It should take about 30 minutes.
  • When cooked, season further with cumin, black pepper and salt.
  • In a large cooking pot, heat the olive oil over medium heat.
  • Add the chopped onion and saute for about 5 mins or until blond.
  • Throw in the diced carrots and potatoes and coat with the oil and onions.
  • Add the split dried lentils and mix in thoroughly, too. Pour in the hot stock plus a generous smattering of cumin and the crushed cinnamon sticks and bring to the boil.
  • Reduce the heat to low, cover and leave to cook. It should take about 30 minutes.
  • When cooked, season further with cumin, black pepper and salt.
  • Additional Information

    Some people like to squeeze fresh lemon juice into lentil soup for a bit of tartness, but this soup is tasty with or without. I just use bouillon or maggi dissolved in water for the stock.

    Some people like to squeeze fresh lemon juice into lentil soup for a bit of tartness, but this soup is tasty with or without. I just use bouillon or maggi dissolved in water for the stock.

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