Cumin lentil soup


For 6 people

  • Washed split red lentils - 500 g
  • Cumin - 1 tablespoon
  • Turmeric - 1 teaspoon
  • Olive oil - 2 tablespoons
  • Peeled potato cut into medium sized cubes - 1
  • Thinly chopped onion - 1
  • Crushed garlic - 3 cloves
  • Chicken stock - 5 cups
  • Salt - 1 teaspoon
  • Black pepper - ½ teaspoon
  • Coarsely chopped parsley - ¼ cup
  • Sliced lemon - 1


Put the olive oil with the onions and cumin in a large pot.

Stir the ingredients on medium heat for 2 minutes then add garlic and cook until fragrant. Add the lentils and season with salt, black pepper and turmeric.

Mix well using a wooden spoon and pour the chicken stock over the ingredients. Add the potato cubes.

Reduce the heat to low, cover and simmer for 25-30 minutes until lentils are tender.

Pour half of the mixture in the Moulinex Faciclic Glass Tripl’Ax blender.

Blend well until the vegetables are mashed and the soup is smooth.

Repeat with the rest of the mixture.

Garnish the lentil soup with parsley and serve with lemon wedges.