Cumin–Thyme Red Lentil Tomato Soup
Cozy, cumin-and-thyme red lentil tomato soup—silky, bright, and weeknight-easy.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Across the Mediterranean and the Levant, red lentil soups are beloved for their speed and soul. Red lentils soften quickly, turning silky without cream, while crushed tomatoes lend brightness and that sun-ripe depth. Blooming the spices in a little oil coaxes out their warmth, so every mouthful tastes like a well-kept secret.
Think of this as a friendly crossroad between Turkish mercimek and a rustic Mediterranean tomato pot—simple, thrifty, and deeply satisfying. A squeeze of lemon wakes it up, and a sprinkle of herbs turns it from “weekday” to “why-didn’t-we-make-this-sooner.”
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, finely chopped (about 150 g)
- 2 garlic cloves, finely chopped (about 6 g)
- 1½ teaspoons ground cumin (about 4 g)
- 1 teaspoon dried thyme (about 1 g)
- ½ teaspoon smoked paprika (optional, about 1.5 g)
- 200 g red lentils, rinsed well
- 1 can (400 g) crushed tomatoes
- 1 litre vegetable stock (low-salt if possible)
- 1 bay leaf (optional)
- ½–1 teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon (15 ml) lemon juice, plus extra to serve (optional)
- Fresh parsley or thyme leaves, to serve (optional)
Nutrients
- irongood
Non-heme iron from lentils
- fiberexcellent
Lentils and tomatoes provide substantial dietary fiber
- folatehigh
Lentils are naturally rich in folate
- proteingood
Plant protein from red lentils
- lycopenesource
Concentrated in crushed tomatoes
- vitamin Csource
From tomatoes and lemon
- potassiumgood
From tomatoes and lentils
Instructions
- 1
Warm the olive oil in a medium pot over medium heat. Add the onion and a pinch of salt; cook, stirring, until translucent and soft, about 5–7 minutes.
- 2
Stir in the garlic, cumin, thyme, and smoked paprika (if using). Bloom until fragrant, 30–45 seconds.
- 3
Add the red lentils, crushed tomatoes, vegetable stock, and bay leaf (if using). Stir to combine and bring to a gentle boil.
- 4
Reduce to a simmer, partially cover, and cook until the lentils are very tender and the soup has thickened, 18–22 minutes. Stir occasionally to prevent sticking.
- 5
Remove the bay leaf. Season with salt, black pepper, and the lemon juice. For extra silkiness, blend a portion (or all) of the soup with an immersion blender, or leave it rustic.
- 6
Adjust thickness with a splash of hot water or stock if needed. Ladle into bowls and garnish with herbs and an extra drizzle of olive oil, plus more lemon to taste.
Chef's Tip
Rinse lentils thoroughly to remove surface starch and foam, and bloom the cumin in oil—those 30 seconds unlock deep, toasty flavor.
Fun Fact
Red lentils have been a staple from Anatolia to the Levant for millennia; their thin husk helps them cook faster than most pulses, making them a historic “fast food.”
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