Cumin-Spiced Lentil Soup

    1 hour 20 min

    A delicious and hearty soup. Red lentils are cooked in a pressure cooker, then pureed with seasonings. It's the perfect winter soup to enjoy any time of the year.

    26 people made this

    Serves: 8 

    • 385g red lentils
    • 1 onion, chopped
    • 4 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground black pepper
    • 1 (27g) sachet onion cup soup mix
    • 1 lemon, juiced
    • 4 tablespoons chopped fresh parsley

    Prep:20min  ›  Cook:20min  ›  Extra time:40min  ›  Ready in:1hr20min 

    1. Place lentils into a pressure cooker and cover with about 2.5cm of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
    2. Place lentil mixture, cumin and pepper into a food processor or liquiiser and puree until smooth.
    3. Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion cup soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
    4. Prior to serving add lemon juice and chopped parsley for a little flavour and garnish.

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    Reviews in English (17)


    This is now my favorite soup recipe. It's great for lunch on cold winter days. I don't use a pressure cooker just a regular soup pot, I also use a little extra cumin and garlic. After a day in the fridge I also find that I need to add more water as it tends to get quite thick. All in all, very tasty and filling.  -  11 Aug 2001  (Review from Allrecipes US | Canada)


    This soup is really yummy. The only change I made was to add a bit of chopped jalapeno peppers for a wee bit of zing. TO SOLA, who rated on 7 Aug 05: YOU CHANGED ABOUT 99% OF THE INGREDIENTS AND THEN SAID IT WASN'T SOMETHING YOU WANT TO EAT OVER A FEW DAYS...AND YOU GAVE IT 4 STARS. ---> For crying out loud, if you change just about every ingredient in the entire recipe, DO THE DECENT THING AND DON'T RATE IT DOWN!! I couldn't believe you did that when I read the reviews. Geez!!  -  29 Oct 2007  (Review from Allrecipes US | Canada)


    It's not necessary to use a pressure cooker - I used a pyrex 4 quart pot and heavy lid. I recommend using 1 tbs of cumin and 1 tsp of pepper. The final appearance leaves a bit to be desired and might benefit by the addition of some chopped red peppers added along with the parsley just before serving.  -  10 Mar 2001  (Review from Allrecipes US | Canada)