Middle Eastern Lentil Soup


  • 2 large onions
  • 2 cloves of garlic
  • 1 carrot
  • 2 sticks of celery
  • 1 cup of dried red lentils
  • 4 tablespoons olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 1/2 litres of water
  • salt and pepper


Chop one of the onions, the carrot, celery and garlic, and put in a large saucepan along with the lentils, 2 tablespoons of olive oil and water. Bring to the boil and then simmer gently, adding more water if the mixture becomes too thick. Chop the other onion and fry in 2 tablespoons of olive oil along with the cumin and coriander until brown. Once the boiled vegetables and lentils are very tender, blend thoroughly until smooth. Then add the fried onion mixture and season with salt and pepper.

Adapted from a Rose Elliot recipe by Nadia