Sumac Terrace · Starters

Red Lentil and Lemon Soup

Name: Red Lentil and Lemon Soup
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g Dried red lentils; 1 whole Onion; 2 whole Carrot; 3 clove Garlic; 1 tsp Ground cumin; 0.5 tsp Turmeric; 2 tbsp Olive oil; 1 L Vegetable stock; 1 whole Lemon; 0.75 tsp Salt; 0.25 tsp Black pepper; 10 g Fresh flat-leaf parsley; 0.5 tsp Ground sumac

Red lentils simmered with onion, carrot, cumin and turmeric until they collapse into a soft soup, finished with lemon and a pinch of sumac. A warm bowl to start, with no cream.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried red lentils250 g
Onion1 whole
Carrot2 whole
Garlic3 clove
Ground cumin1 tsp
Turmeric0.5 tsp
Olive oil2 tbsp
Vegetable stock1 L
Lemon1 whole
Salt0.75 tsp
Black pepper0.25 tsp
Fresh flat-leaf parsley10 g
Ground sumac0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

None of the measured ingredients are a major allergen. Check stock and spice labels.

Method

Rinse and soften

Rinse the lentils in a sieve until the water runs mostly clear. Dice the onion and carrot. Mince the garlic. Warm the olive oil in a saucepan over medium heat. Cook the onion and carrot with a pinch of the salt for 6–7 minutes, until the onion is soft.

Simmer the lentils

Stir in the garlic, cumin and turmeric for 30 seconds. Add the lentils, stock and remaining salt. Bring to a simmer, then cook uncovered for 18–22 minutes, stirring now and then, until the lentils have broken down and the soup is thick. Add a splash of water if it climbs the spoon like porridge. Mash a few lentils against the side of the pot if you want it smoother.

Finish and serve

Take the pot off the heat. Stir in the lemon juice and black pepper. Taste: it should be bright, not sour. Ladle into bowls and top with chopped parsley and the sumac.

Red lentils do not need a pre-soak. If the soup tastes flat at the end, add lemon before you add more salt. Sumac on top keeps the lemon flavour in the garnish as well as the pot.

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