Lentil Soup

Ingrediente

200 g (about 1 cup) split red lentils, rinsed until water runs clear

1 large onion, finely chopped (about 150 g)

2 medium carrots, peeled and diced (≈150 g)

2 garlic cloves, minced

1 tbsp tomato paste (≈15 g)

2 tbsp olive oil (or neutral oil)

1 tsp ground cumin

½ tsp ground coriander (optional)

½ tsp turmeric

½ tsp smoked paprika or sweet paprika

1.2 L vegetable or chicken stock (1200 ml) — can use water + bouillon if needed

Salt — start with 1 to 1¼ tsp, adjust to taste

Freshly ground black pepper, a few grinds

Juice of 1 lemon (≈2 tbsp) — more to taste

1 tsp sumac (optional) or ½ tsp Aleppo pepper for tang/mild heat

Fresh parsley or coriander, chopped, for garnish (optional)

Olive oil to drizzle over soup

Instrucțiuni

Prep lentils — rinse and pick through for any debris. Set aside.

Sweat the aromatics — in a large pot over medium heat, warm the olive oil. Add the chopped onion and a pinch of salt. Cook, stirring, until soft and translucent (6–8 minutes). Add the minced garlic and cook 30–60 seconds until fragrant.

Toast spices & tomato paste — push onions to the side, add the tomato paste and let it fry 30–60 seconds (this mellows acid). Stir in the cumin, coriander, turmeric and paprika; cook 20–30 seconds to bloom the spices.

Add carrot, lentils and stock — add the diced carrots, rinsed lentils and the 1.2 L stock. Stir, bring to a boil, then reduce to a simmer.

Simmer — simmer gently, covered, for 18–25 minutes until the lentils and carrots are very soft. Stir occasionally to prevent sticking; add a splash more stock/water if it gets too thick.

Texture — for the creamy restaurant finish: use an immersion blender to purée the soup until smooth (or blend ½ the soup and leave ½ chunky for texture). If using a blender, blend in batches and be careful with hot liquid.

Finish & season — return to low heat, add lemon juice, sumac (if using), and taste for salt/pepper. Adjust acidity (more lemon) and salt as needed.

Serve — ladle into bowls, drizzle with a little olive oil, sprinkle chopped parsley/coriander, and if desired a dollop of plain yogurt and an extra pinch of sumac or paprika. Serve with warm pita or flatbread.

Note

Tanginess: many shawarma spots add a noticeable lemon/sumac tang — don’t be shy with lemon juice or ½–1 tsp sumac.

Make-ahead: soup keeps 3–4 days refrigerated and reheats well (add a splash of water/stock when reheating).

Smokiness: if you remember a smoky note, use smoked paprika or finish with a small drizzle of chilli oil that’s been lightly toasted.