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Lentil soup
Also known as φακές · fakes soupa · shorbat adas · lentil shorba
Lentils cooked soft with onion, carrot and cumin, finished with a hard squeeze of lemon that lifts the whole bowl.
Typical serving
300 kcal
usually 230–380 kcal
 Protein | 17 g |
|---|---|
 Carbs | 42 g |
 Fat | 6 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 150gred lentils
- 1onion
- 1carrot
- 2garlic cloves
- 1 tbspolive oil
- 1 tspcumin
- 1lemon
Method
4 steps
chop · 6mOnion, carrot and garlic diced — small, since it all softens into the soup anyway.
fry · 8mSoftened in the oil with the cumin until the onion goes translucent.
simmer · 25m walk awayRinsed lentils and about a litre of water, lid ajar, until the lentils have dissolved completely.
finish · 2mSalt, then a whole lemon's juice — it is not a garnish, it is what turns a beige pan of lentils into a soup you would order again.
Worth knowing
Red lentils dissolve and brown ones hold. That single choice is the difference between a purée and a broth with things in it.
A bowl carries a large share of a day's fibre and a useful amount of iron. The lemon is not only for flavour — vitamin C markedly increases how much of that iron is absorbed.
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