Lentil soup

Lentil soup is a staple in so many kitchens; mine is no exception.  I prefer to use brown lentils for this recipe, as I like the lentils to retain their shape and bite.



  • I large onion, diced
  • 4-5 cloves of fresh garlic, diced
  • 2 tsp ground cumin
  • 1 tbsp sumac
  • 2 large carrots, diced
  • 1 cup dry brown lentils
  • 15 oz tin of diced tomatoes (I puree them first)
  • Vegetable broth or water


  1. Saute the onion in olive oil, until transparent
  2. Add the spices, carrots, and garlic and saute for 2-3 minutes
  3. Add the lentils and tomatoes. Do not add any salt until the lentils are cooked, as they might remain too hard otherwise.
  4. Add enough broth or water to just cover the ingredients.
  5. Simmer until the lentils are cooked, but ensure that they still retain their shape.  You don’t want the lentils to get mushy.
  6. Season to taste.

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