Take-Out Lentil Soup with Garlic and Cumin
Lentils simmered on the stove and spiced with cumin for a Moroccan soup. It's finished with olive oil to serve.
50 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- easy
- 1
Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
- 2
Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
- 3
Stir in the lemon juice, taste, and reseason if necessary. Ladle into soup bowls and drizzle with olive oil to serve.
- 4
Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
- 5
Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
