Lentil Soup With Cumin and Lemon

"Submitted for ZWT 8 I can't wait to serve it to my DH who loves lentils"
photo by threeovens photo by threeovens
photo by threeovens
Ready In:
1hr 15mins




  • Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat, and skim off any foam that may have formed on top.
  • Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes. Add the chopped leeks and continue cooking for another twenty minutes, stirring often, until the leeks and onions are turning golden.
  • Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, the remaining half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for twenty minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another ten minutes.
  • Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne, and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste.
  • Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.

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  1. OMG this is a really delicious soup! I loved all the healthy ingredients. I would say the lemon juice could be optional, but for me, it really made the soup that extra special. It was also so filling that my husband only needed one bowl instead of his usual two.
  2. Made this delicious lentil soup today for our dinner tonight. I generally use carrots in my lentil soups, but I have never tried sweet potato and I think it makes a great addition to the soup. The only change I made was to substitute organic baby spinach in place of the green chard as that's what I had on hand. Will be serving this wonderful soup with some Moroccan bread.



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