Lentil Soup with Cumin and Lemon

This recipe is a quick meal for a hot summer day made from Jane Rodmell's "Top 5 Items for Stocking the Kitchen Pantry" blog post.

Lentil Soup with Cumin and Lemon

This soup is delicious for lunch or supper. It’s provides good nourishment and fragrant, bright flavour and is super- easy to prepare.

1 tbsp (15 ml) olive oil

1 onion, finely chopped

1 large tomato, peeled, seeded and finely chopped

2 cloves garlic, chopped

2 tsp (10 ml) ground cumin

8 cups (2 L) chicken or vegetable stock

2 cups (500 ml) split red lentils, rinsed and drained

Sea salt and freshly ground pepper

Lemon slices

Fresh parsley or dill, chopped

Sour cream or yogurt (optional)

  1. In a large pot, heat olive oil over moderate heat. Add onion, tomato and garlic and sauté until softened but not brown, 3-4 minutes. Add cumin and sauté for a minute more.
  2. Add stock and bring to a boil. Stir in lentils. Lower heat and simmer, partially covered until lentils are tender-about 45 minutes.
  3. Taste and season with salt and pepper to taste. Purée soup in a food processor or blender if you prefer a smooth texture.
  4. Top each serving with a fresh lemon slice, a scatter of fresh herbs and a spoonful of sour cream or yogurt, if you like.

Serves 6 to 8


Jane Rodmell

Jane Rodmell

Jane was co-founder and President of All The Best Fine Foods, a Toronto gourmet food landmark, from 1984 to 2016. Jane continues to be fascinated by the world of food over decades as a food writer, recipe developer, researcher, teacher and entrepreneur. She was part of the Epicure team at Toronto Life Magazine for twenty-one years producing a column about food in Toronto and has contributed to Cottage Life Magazine’s award-winning Cottage Cook column since 1988. She is the author of seven cookbooks including ‘The Summer Weekend Cookbook’, Cuisine Canada’s Cookbook of the Year in 1998.

Cottage Recipe

Quick and easy Lemon and Cumin soup from "Top 5 Pantry Essentials"

Know your spices!

Season your soup with some smoked paprika or coriander for a kick of flavour. Garnish with fresh parsley or dollop of full fat sour cream.

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