A smooth Middle Eastern red lentil soup with onion, carrot, cumin, lemon, and a warm simple finish.
12 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the onion, carrot, and garlic into small pieces.
Soften the vegetables in olive oil for 6 minutes.
Add the cumin and stir for 45 seconds.
Add the rinsed lentils, water, and salt.
Cook the soup for 22 minutes, until the lentils break down.
Blend the soup until smooth.
Add the lemon juice and serve hot.
💡 Tip: Briefly bloom the cumin in oil; it gives the lentil soup a warm aroma without tasting smoky.
🍽️ Serving suggestion: Serve hot with lemon wedges, fresh parsley instead of toasted pita, and olive oil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
11
g protein
34
g carbs
5
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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