Break Kitchen | Episode 11: Red Lentil Soup with Vegetables and Cumin

26 سبتمبر 2026

1 2 دقائق

In Episode 11 of “Break Kitchen,” we chose a practical and economical Arabic recipe suitable for a light lunch or a warming dinner: red lentil soup with vegetables and cumin. Its ingredients are readily available, the method is straightforward, and its consistency can easily be adjusted to taste.

Preparation and Cooking Time

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients

1 cup (200 g) split red lentils, rinsed and drained
1 medium onion, chopped
1 medium carrot, cut into small cubes
1 small potato (about 150 g), cut into cubes
2 cloves garlic, minced
1 tablespoon olive oil or vegetable oil
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon black pepper
½ teaspoon salt, or to taste
5 cups (1.2 liters) hot water or low-sodium vegetable stock
1 tablespoon lemon juice, plus lemon wedges for serving

Method

Heat the oil in a medium pot over medium heat, then add the onion and carrot. Stir for 4 minutes, until the onion softens without browning heavily.
Add the garlic, cumin, turmeric and black pepper, and stir for 30 seconds, until the spices become fragrant.
Add the lentils, potato and water or stock, and increase the heat until the mixture begins to boil.
Reduce the heat, partially cover the pot and cook the soup for 20–25 minutes, until the lentils and potato are completely tender, stirring occasionally.
For a smooth soup, remove the pot from the heat and carefully use an immersion blender until it reaches the desired consistency. It can also be left chunky if preferred.
Return it to low heat if necessary, and adjust the consistency with a little hot water. Add the salt and lemon juice at the end, and stir.

Tips for a Successful Recipe

Washing the lentils thoroughly helps remove dust and excess starch.
Do not add too much liquid at the beginning; the soup can easily be thinned at the end.
Toasting the cumin and garlic in the oil for a few seconds enhances the flavor, but avoid burning the garlic.
When using an immersion blender, keep its head submerged and avoid splashing the hot liquid.

Ingredient Substitutions

You can omit the potato and add more carrot, or add half a chopped tomato for a tangier flavor. Chicken stock can be used instead of vegetable stock for those who do not require a vegetarian version. If turmeric is unavailable, it can be omitted without affecting the cooking method.

Serving and Storage

Serve the soup hot with lemon and toasted Arabic bread, and sprinkle a little cumin or parsley on top. To store it, allow it to cool and place it in an airtight container in the refrigerator; it is best consumed within 3–4 days. Do not leave perishable food at room temperature for more than two hours, or more than one hour if the outside temperature exceeds 32.2°C, according to USDA FSIS food safety guidelines.

Allergy and Food Safety Warning

Lentils are legumes and may not be suitable for people with a known allergy to them. If ready-made stock is used, check the label for potential allergens such as wheat or celery, depending on the product. Take extra care when blending the hot soup.