• 1/4 cup olive oil
  • 1 cup onion (finely chopped)
  • 1 cup red lentils
  • 2 cubes of vegetable stock
  • 1 tbs. cumin
  • 1 tsp. turmeric
  • 1/2 lemon, squeezed
  • 1 lemon (cut in wedges)
  • Pinch salt
  • Pinch black pepper
  • 1tsp. parsley for garnish


  • Wash and drain lentils.
  • In a large pot over medium heat, combine all ingredients. First sauté the chopped onions with olive oil until they turn a light brown color to add extra flavor. Add the lentils and stir with the onions for a minute or two.
  • Add vegetable stock and 6 cups of water.
  • Bring to a boil, then let simmer on medium/low for about 35 minutes, or until lentils are tender and creamy.
  • Add cumin, turmeric, salt to taste, and juice of half a lemon.
  • Make sure to stir occasionally to avoid the lentils from burning or sticking to the pot.
  • Blend the whole mixture using an electric blender to make a texture that is creamy.
  • Garnish with parsley and serve with lemon wedges on the side.
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