Spiced Red Lentil & Tomato Soup with Cumin
A quick, hearty soup with red lentils, tomatoes, and warm cumin. A squeeze of lemon at the end brightens the flavors and balances the sweetness of the vegetables.
- Time
- 40 min
- Serving
- 474 kcal
- Ingredients
- ≈ $1.41
- Protein
- 25 g
Ingredients
- 1 Red lentilspack 450 g ≈ $2.40 85 g
- 2 Canned tomatoespack 400 g ≈ $1.30 180 g
- 3 Onions≈ $1.60 per kg 60 g
- 4 Carrots≈ $1.50 per kg 70 g
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Cumin 2 g
- 7 Lemon≈ $4.70 per kg 25 g
- 8 Sunflower oil 10 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Chop the onion3, carrot4, and garlic5, then sauté in oil for 5 minutes until soft.
Add the cumin and toast for 30 seconds until fragrant.
Stir in the rinsed lentils, tomatoes, and 450 ml water.
Season with salt and pepper, then simmer for 20–25 minutes at a low boil until the lentils are tender.
Mash some of the soup with a spoon or leave it chunky.
Stir in lemon7 juice, mix well, and warm through for 1 minute.
Tips
- Why it works
- Warm the zira for 30 seconds to bring out the aroma without burning it. If it turns black, the flavor will be bitter.
- Substitutions
- Instead of tomatoes in juice, use 150 g of tomato paste diluted with 100 ml of water. Replace the lemon with 10 ml of vinegar if you have none.
- Common mistakes
- The lentils are undercooked if they stay hard and don't break down into fibers, so check after 20 minutes.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat over medium heat for 5 minutes, adding 20 ml of water.
- Serve with
- Serve with a slice of black bread and fresh parsley to soften the thickness of the soup.
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