Green Lentil Soup with Cumin

Name: Green Lentil Soup with Cumin
Ingredients: salt and ground black pepper; 600 ml/1 pint/2½ cups chicken or vegetable stock; 600 ml/1 pint/2½ cups chicken or vegetable stock; salt and ground black pepper; 30 ml/2 tbsp roughly chopped fresh coriander (cilantro); 3 onions, finely chopped; 2 garlic cloves, thinly sliced; 10 ml/2 tsp crushed cumin seeds; 1.5 ml/¼ tsp ground turmeric; 225 g/8 oz/1 cup green lentils; 25 ml/1½ tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This colourful dish is an Eastern Mediterranean classic. Red or Puy lentils would make an equally good substitute for the green lentils that are used here.

Ingredients

225 g/8 oz/1 cup green lentils
25

Gluten-free
Soup

Method

Put the lentils in a pan and cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Remove the pan from the heat, drain the lentils and set aside.
Heat 15 ml/1 tbsp