Lentil Cumin Soup
Lentil Cumin Soup is a hearty and simple soup recipe that comes together quickly with a few simple ingredients like lentil, potato, coriander, parsley, basil and cumin. It is delicious, easy to make and packed with protein!
What is a good side dish for soup? Serve this lentil soup as a starter or as a light dinner with Garlic Bread or Cheese Breadsticks.
Yield: Serves 6
- 1 medium onion, finely chopped
- 1 1/2 cups lentils, picked over to remove any stones
- 1 large potato, peeled and cubed
- 3 tablespoons all-purpose flour
- 2 eggs, beaten
- 2 cups finely chopped fresh coriander
- 1 cup finely chopped fresh parsley
- 1/3 cup chopped fresh basil
- 3 teaspoons ground cumin
- 2 tablespoons lemon juice (add more or less, depends on your taste)
- salt & pepper to taste
- vegetable oil
Heat 3 tablespoons oil in a frying pan over medium heat. Add the onions and sauté until golden. Add the flour and sauté for 1-2 minutes. Set aside.
Place the lentil in a large pot and add 8 cups water. Cover the pot and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
Add the potato, basil, coriander, parsley, cumin, salt and pepper. Cover the pot and simmer until lentil and potato are tender (about 40 minutes), stirring occasionally.
Add the onion-flour mixture and cook for 5 minutes.
Add the beaten eggs to soup and stir constantly. Cook for 5 more minutes. If soup is too thick, add a little boiling water. Add the lemon juice and adjust seasoning.
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