Yellow lentil soup

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After eating them regularly, I wanted to suggest a recipe for yellow lentil soup, served with lemon. A very simple and healthy treat. The consistency is perfect without cream, thanks to the lentils. In less than thirty minutes the soup is ready to be eaten. This soup is found in a part of the Mediterranean basin, in Lebanon, in Turkey etc. With turmeric and freshly roasted cumin, it is just irresistible!

Recipe for 4 people:

• 1 large onion
• 3 cloves of garlic
• 4 tablespoons of olive oil
• 450g of yellow lentils
• 2 liters of water
• 1 teaspoon turmeric powder
• 1 tablespoon of cumin seeds
• salt pepper

Cut the onion into pieces after peeling it.

Pour the olive oil into a large saucepan over moderate heat.

Add the peeled garlic and crush with a garlic press.

Cook gently for 3-4 minutes and then pour in the turmeric.

Toast the cumin seeds in a pan. They should brown slightly.

Then crush them in a mortar and pestle to a powder.

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Pour into the onions.

Here are the yellow lentils. If you can’t find any, you can use coral or blond lentils.

Pour them into the pan.

Cook for 2 minutes and then pour in the water.

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Bring to a boil. Lower the heat if necessary and cook for 20 minutes. With an immersion blender, blend the soup very finely.

Add salt and pepper to taste.

Serve it hot with bread and lemon. You can add water to achieve a thinner consistency if you wish!