Corba
Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up…
- Prep
- 15 min
- Cook
- 34 min
- Total
- 49 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Pick through your lentils for any
Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later
In a large pot over medium-high
In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
Add the tomato paste and stir
Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.
Immediately add the lentils, water, broth
Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.
After it has come to a
After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.
After the soup has cooked and
After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.
Serve with crushed-up crackers, torn up
Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
