Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 6 to 8
© Quentin Bacon

How to Make It

Step 1    

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the potato, lentils and stock; bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.

Step 2    

Puree the soup in batches and return it to the saucepan. Add the cumin, cayenne and lemon juice and season with salt and pepper. Ladle the soup into bowls and serve.

Suggested Pairing

Earthy lentils call for a similarly earthy white that also has some acidity. Chenin Blancs from the Loire Valley, such as those from the Savennières and Saumur regions, are ideal.

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Aggregate Rating value: 5

Review Count: 122

Worst Rating: 0

Best Rating: 5

Author Name: Susana Daylin Bencomo Ginory

Review Body: This recipe is awesome!  My family is not a fan of "spicy" so I left out the cayenne pepper the second time I made it and added corn. Delicious!!

Review Rating:

Date Published: 2016-07-21