This oriental red lentil soup with cumin and lemon is a warm, nourishing, and satisfying plant-based dish. At Ahimsa Plant Kitchen, I love recipes that are simple to prepare yet packed with flavor and nutrients. This soup combines red lentils, aromatic cumin, and a hint of lemon for brightness, creating a cozy meal that’s perfect for chilly evenings or when you want something wholesome and comforting.
What makes this soup special is its balance of flavors and textures. The red lentils cook down to a creamy consistency, while cumin adds a warm, earthy aroma. A squeeze of fresh lemon juice at the end lifts the flavors and gives the soup a refreshing finish. I enjoy serving it with a drizzle of olive oil or a sprinkle of fresh herbs for an extra touch of freshness and color.
This red lentil soup is incredibly versatile and forgiving. You can add your favorite vegetables, such as carrots, onions, or tomatoes, to make it heartier. It can also be made ahead and stored in the fridge for several days or frozen for future meals. I often make a large batch, as it keeps well and tastes even better the next day once the flavors have melded together.
This oriental red lentil soup is not only delicious but also highly nutritious. Packed with plant-based protein, fiber, and minerals, it’s a filling and healthy option for lunch or dinner. Each spoonful is cozy, flavorful, and satisfying. Whether served as a light meal or part of a larger spread, this soup proves that simple ingredients can create a delicious, comforting, and memorable dish.
Oriental Lentil Soup
Ingredients
- 1 cup red lentils thoroughly washed
- 1 onion chopped
- 2 cloves garlic chopped
- 2 tbsp tomato paste
- 2 carrots peeled and chopped
- 1 medium potato peeled and chopped
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp chili flakes optional
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil
- Water as needed
For garnish:
- 1 cup parsley chopped
- 1 lemon sliced into wedges
Instructions
- Heat olive oil in a pot over medium-high heat. Add the onion and salt, and roast until translucent. Add garlic, tomato paste, and chili. Roast for another minute.
- Add carrots, potatoes, lentils, and spices. Cover with water. Cook on medium heat until the veggies and lentils are soft (around 20 minutes).
- Now it’s time to blend, either with an immersion blender or in a regular blender. If you use a regular one, let it cool first for a bit (unless you have a Thermomix).
- Adjust and add more water as needed to reach your desired consistency. Garnish with parsley, olive oil, lemon juice, and fresh pepper. Enjoy!