Red lentil soup
  • Cooking Time: 30-35
  • Servings: 6
  • Preparation Time: 10
  • 1 tbsp sun flower oil or other vegetable oil
  • 2 onions sliced into rings
  • 3 cloves of garlic, squeezed
  • 1 tbsp ginger, grated
  • 1 tbsp cumin seeds
  • 1 small can of peeled or chopped tomatoes [400 grams]
  • half a teaspoon of cayenne pepper
  • 200 grams of red lentils
  • zest and juice of 1 lemon
  • 1 litre of stock
  • salt
  • pepper
  • parsley, chopped
  1. 1 Softly fry the cumin seed with the ginger and cayenne pepper in the oil until fragrant
  2. 2 Add onions and garlic and fry until soft, no need to brown them
  3. 3 Add the tomatoes, lentils and stock, bring to the boil and cook slowly for half an hour stirring occasionally until the lentils have fallen apart, adding a bit of water if the soup becomes too thick.
  4. 4 Finish of with the lemon zest and juice adding salt and pepper according to taste
  5. 5 Garnish with parsley and serve with brown bread or even better Turkish style breads
It's a recipe by Klaas Kasma from my newspaper the "Leeuwarder Courant". It uses cumin seeds and I simply love the kick of cumin that comes off when you chew on the seeds after the soup has finished cooking. The soup is vegetarian, but for a meaty soup you can exchange the vegetable stock for chicken stock and add some finely cubed or sliced chicken breast fillets about 5-10 minutes before finish cooking.