Jordanian Red Lentil Soup
Split red lentils simmered with onion, cumin and turmeric.
Preparation: 30 min · Cooking: 31 min · Total: 1 hr 1 min · 2 servings
Ingredients
- 150 g Dry split red lentils, weighed before rinsing
- 100 g Trimmed onion
- 0.5 tsp Ground cumin
- 1 tbsp Olive oil
- Salt, to taste
- 600 ml Initial soup water
- 0.125 tsp Ground turmeric
- Lemon for wedges — 0.5
- 1000 ml Lentil rinse water, discarded
- 120 ml Optional hot texture water, maximum; record use (optional)
Instructions
Sort, rinse and drain
Sort 150 g DRY split red lentils, rinse with the separate 1000 ml water allowance and drain completely. Discard rinse water.
Sort 150 g DRY split red lentils, rinse with the separate 1000 ml water allowance and drain completely. Discard rinse water.
Prepare produce
Wash produce under running water. Chop 100 g trimmed onion and cut the measured half lemon into wedges using clean tools.
Wash produce under running water. Chop 100 g trimmed onion and cut the measured half lemon into wedges using clean tools.
Soften onion
Heat 1 tbsp olive oil over medium heat. Sauté onion from 5 minutes until soft and translucent without blackening.
Heat 1 tbsp olive oil over medium heat. Sauté onion from 5 minutes until soft and translucent without blackening.
Soften onion: 300 seconds
Toast lentils briefly
Stir drained lentils into the onion over medium heat from 1 minute until evenly coated, without scorching.
Stir drained lentils into the onion over medium heat from 1 minute until evenly coated, without scorching.
Toast lentils briefly: 60 seconds
Add water and season
Add 600 ml initial water, 0.5 tsp cumin, 0.125 tsp turmeric and salt. Bring to a controlled boil over medium-high heat. Do not add inherited carrot or unspecified stock.
Add 600 ml initial water, 0.5 tsp cumin, 0.125 tsp turmeric and salt. Bring to a controlled boil over medium-high heat. Do not add inherited carrot or unspecified stock.
Simmer until completely soft
Cover with a fitted lid and simmer over low heat, checking from 25 minutes until lentils break down completely with no hard centres. If needed use recorded portions of the optional up-to-120 ml hot reserve; reconcile if more is required.
Cover with a fitted lid and simmer over low heat, checking from 25 minutes until lentils break down completely with no hard centres. If needed use recorded portions of the optional up-to-120 ml hot reserve; reconcile if more is required.
Simmer until completely soft: 1500 seconds
Smooth safely
Remove from heat and whisk the fully softened soup smooth. If using an immersion blender, follow its hot-liquid instructions and avoid splashes; never seal steaming soup in an unsuitable blender cup. Handle the 150 g lentil batch off heat.
Remove from heat and whisk the fully softened soup smooth. If using an immersion blender, follow its hot-liquid instructions and avoid splashes; never seal steaming soup in an unsuitable blender cup. Handle the 150 g lentil batch off heat.
Check final texture
Taste only fully cooked soup and adjust listed salt. Stir over low heat until evenly hot if needed; the measured 150 g lentils and 600 ml water are not a dimensionless volume ratio or a guaranteed final yield.
Taste only fully cooked soup and adjust listed salt. Stir over low heat until evenly hot if needed; the measured 150 g lentils and 600 ml water are not a dimensionless volume ratio or a guaranteed final yield.
Serve and chill
Serve 2 catalogue shares with the measured lemon wedges. Chill shallow leftovers promptly at 4°C or colder and use within 2 days; reheat once to 74°C.
Serve 2 catalogue shares with the measured lemon wedges. Chill shallow leftovers promptly at 4°C or colder and use within 2 days; reheat once to 74°C.
Tips
- The ingredient list scales for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water, garnish and operating allowances. Do not multiply temperature, thickness or first-check time; use comparable-depth pans/batches. Piece yields are separate from servings. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured amounts; no unmeasured substitutions are included. Follow stricter package directions and reconcile incompatible products rather than forcing this calibration.
Storage
Keep covered at 4°C or colder and use within 2 days, or an earlier ingredient-label limit. This selected household limit is not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour/egg tools separate from ready-to-eat food. Chill shallow portions promptly and refrigerate within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat cooked leftovers once to 74°C throughout. Never use reheating to repair earlier unsafe holding.
About this recipe
Split red lentils simmered with onion, cumin and turmeric.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.