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–+ servings
Mediterranean red lentil soup, with a dollop of yoghurt, lime and mint topping, in a white bowl next to sprig of mint and sliced lemons.

Mediterranean Red Lentil Soup

Delicately spiced, this simple Mediterranean Lentil Soup with lemon is quick to make and finished with a delicious mint and yoghurt topping.
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Course Main Course
Servings 4

Equipment

  • 1 large saucepan

Ingredients
  

  • 500 g red lentils
  • 1500 ml water or stock
  • 1 medium onion, finely chopped
  • 1 carrot, diced
  • 1 piece ginger (approx 3cm)
  • 2 teaspoon cumin
  • 2 teaspoon turmeric
  • 2 teaspoon paprika
  • 1 large lemon
  • 3 tablespoon yoghurt
  • 2 tablespoon mint (finely chopped)
  • olive or sunflower oil for frying

Instructions
 

  • Put 2 or 3 tablespoons of oil in a large saucepan. Add (i) the chopped onion, (ii) the chopped or grated ginger (if using ground ginger, do not add this yet), (iii) the chopped garlic and (iv) a pinch of salt (see Top Tips). Gently sweat (fry) the mixture for 2 or 3 minutes, stirring to ensure even cooking.
  • Stir in the ground spices: cumin, turmeric and paprika. If using ground ginger, add this also. Cook the mixture for a further 1 or 2 minutes, until the aroma of the spices is released. Keep to a gentle heat and take care not to burn the spices.
  • Add the lentils to the spices, stirring to ensure that the lentils are evenly coated in the spice mixture.
  • Pour the water or stock into the spice mixture. Turn up the heat to bring the mixture to a simmer. Stir occasionally. Simmer until cooked. The diced carrots and lentils should be cooked through at about the same time.
  • Whilst the soup is simmering, mix together the yoghurt and chopped mint.
  • Take the soup off the heat and blend to your preferred consistency.
  • Add the lemon juice to the soup, stirring in thoroughly.
  • Top each serving of the lentil soup with a dollop of the yoghurt mixture.
Keyword easy, homemade soup, lentils
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