Lentil Soup

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

This is a delicious and filling Middle Eastern style lentil soup, which I can make in my sleep. The cinnamon is an innovation of mine, though its influence is very subtle. The key spice is the cumin.

Ingredients

Serves: 8

Metric Cups

500 grams red lentils
2 litres vegetable stock (or chicken stock)
2 tablespoons olive oil
1 medium onion (chopped)
2 grams carrots (peeled and diced)
1 gram potatoes (peeled and diced)
1 pinch of ground cumin
2 cinnamon sticks
1 pinch of salt
1 pinch of black pepper

17⅔ ounces red lentils
3½ pints vegetable broth (or chicken stock)
2 tablespoons olive oil
1 medium onion (chopped)
ounce carrots (peeled and diced)
ounce potatoes (peeled and diced)
1 pinch of ground cumin
2 cinnamon sticks
1 pinch of salt
1 pinch of black pepper

Method

Lentil Soup is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large cooking pot, heat the olive oil over medium heat.

Add the chopped onion and saute for about 5 mins or until blond.

Throw in the diced carrots and potatoes and coat with the oil and onions.

Add the split dried lentils and mix in thoroughly, too. Pour in the hot stock plus a generous smattering of cumin and the crushed cinnamon sticks and bring to the boil.

Reduce the heat to low, cover and leave to cook. It should take about 30 minutes.

When cooked, season further with cumin, black pepper and salt.