Red Lentil Soup with Mint and Sumac
Red Lentil Soup with Mint and Sumac is a delicious and comforting meal that serves six. It's a recipe that starts with toasting ground cumin until it releases its nutty aroma. Then, olive oil is added along with finely diced red onions, garlic, and carrots, which are sautéed until soft. Tomato paste is stirred in next, followed by red lentils and water. This mixture is brought to a boil, then simmered until the lentils are tender and have broken down, creating a thick, hearty soup. After seasoning with sea salt and letting it sit for a bit, the soup is blended until smooth. For serving, it's garnished with labneh (strained Greek yogurt), giving it a creamy tang, and topped with fresh mint leaves and sumac for a burst of fresh and tangy flavors. Optional additions like chili, kale, or browned lamb meatballs can make this soup even more satisfying and personalized to your taste.
- 1½ tablespoon Ground Cumin
- 3 tablespoons Olive Oil
- 2 red Onions
- 2 Garlic Cloves
- 2 Carrots
- 3 tablespoons Tomato paste
- 500 grams Red Lentils
- 1.25 liter Water
- Sea Salt
- Labneh
- Fresh Mint Leaves
- Sumac
- Optional: Chilli, kale, lamb meatballs
- Toasting the Cumin:
Place the cumin in a heavy-based saucepan or casserole dish over medium heat. Toast it for about 1 minute. Then, add the oil to the pan.
- Sautéing Vegetables:
Add the onions, garlic, and carrots to the pan. Sauté them for approximately 5-7 minutes. Incorporate the tomato paste into the mixture and stir well to combine.
- Cooking the Lentils:
Present the lentils into the pan and pour in the water. Bring the mixture to a boil. Once boiling, reduce the heat to simmer and cover the pan with a lid. Allow it to cook for 20-25 minutes until the lentils have broken down, stirring occasionally to prevent sticking.
- Seasoning and Resting:
Sprinkle in half a tablespoon of sea salt. Turn off the heat and let the soup rest with the lid on for an additional 5-10 minutes.
- Blending the Soup:
Using a stick blender or food processor, blend the soup. Taste and adjust the seasoning by adding more salt if necessary.
- Serving:
Scoop the soup into bowls. Garnish each serving with a dollop of labneh, fresh mint leaves, and a generous sprinkle of sumac. Additional toppings like chili, kale, or meatballs can be added.
