| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 3g | 0.5g | 23g |
| sugars | fibre | protein | salt |
| 6g | 10g | 19g | 0.7g |
Being originally from Boston, luscious seafood and hearty Irish comfort food have long been my forté. However, every now and then, I enjoy diving into a completely different culinary world. I remember when, for the first time, I made myself this vibrant and aromatic Cumin Spiced Lentil Soup. The unique blend of seasonings combined with fresh produce instantly won me over, and it’s been a family favorite ever since. With this recipe, I didn’t just discover a new soup; I unlocked a whole new cuisine that was just waiting to be explored.
A Nourishing Bowl of Goodness
This Cumin Spiced Lentil Soup is more than just your average bowl of soup; it’s also a treasure trove of nutrients. Lentils, the star of this recipe, are high in fiber and protein—they can help improve digestion, support heart health, and even aid in weight loss. Carrots and celery contribute to the nutritional profile with a wealth of vitamins and antioxidants. This soup, with its potent mash-up of healthy ingredients, is more than just a delightful culinary experience; it’s a nutritional powerhouse.
Flavors That Complement Each Other
Now, let’s talk about the enticing aromas that waft through your home when you’re cooking this soup. The cumin and turmeric give it a wonderful earthiness, bounce beautifully off the freshness of the lemon juice, and are brilliantly reinforced by the gentle tang of the tomatoes. Add the subtle sweetness of the carrots, the mellow notes of the onion, and the textural contrast provided by the lentils, and you have a dish where ingredients work together in a sublime symphony of flavours.
It’s pleasantly reminiscent of the soups my Irish grandparents used to make while still being very much its own unique thing. I’ve found it to be very versatile, pairing nicely with a wide variety of dishes. For all you bread lovers out there, it’s great with a slice of fresh no-knead bread. And if, like Laura and me, you enjoy including salads in your meals, it goes incredibly well with a simple green salad.
As my baby boy grows older, I’m thrilled to share this soup with him. It’s one of those wholesome, hearty recipes that mom used to make, filled with nourishing ingredients and bursting with flavor. A recipe to keep close to your heart, to revisit on cold evenings, to share with loved ones—just like those beloved family recipes that have been passed down through generations.
What You’ll Need
- 1 cup green lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 can diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- Chopped parsley for garnish
Method
Step One
Start by rinsing 1 cup of green lentils under cold water until the water runs clear. Once rinsed, place the lentils in a large pot and cover them with 4 cups of water. Bring the lentils to a boil before reducing the heat to low, letting them simmer for about 20 minutes until they’re tender.
Step Two
While your lentils are cooking, heat 1 tablespoon of olive oil in a separate large pot over medium heat. Add in 1 diced medium onion and sauté it until it’s translucent and softened. This should take about 5 minutes.
Step Three
Next, add 2 cloves of minced garlic, 2 chopped large carrots, and 2 chopped celery stalks to the pot with the onions. Continue to sauté these ingredients for another 5 minutes, or until the vegetables begin to soften.
Step Four
Once your vegetables have softened, stir in 1 teaspoon of cumin and 1/2 a teaspoon of turmeric. Continue to cook the mixture for a minute or two until the spices are fragrant.
Step Five
Add a 14.5-ounce can of diced tomatoes to the pot and stir to combine everything. Next, pour 2 cups of vegetable broth into the pot, following this with the cooked lentils (including any of the cooking liquid left in the pot).
Step Six
Season the soup with salt and pepper to your liking. Bring the soup to a boil before reducing the heat to low and let it simmer for about 20 minutes. This allows all the flavors to meld together.
Step Seven
Last but not least, stir in 1/4 cup of fresh lemon juice. Just before serving your soup, garnish it with some chopped parsley. Enjoy your Cumin Spiced Lentil Soup served hot.
