Ingredients
Instructions
- Toast Spices: In a large dry stockpot, toast the cumin seeds and coriander seeds over medium heat for 1–2 minutes until aromatic. Remove from the pot and crush lightly with a mortar and pestle or the back of a spoon.
- Sauté Vegetables: Heat olive oil in the same stockpot over medium-high heat. Add diced onions and carrots; sauté for about 5–6 minutes until softened. Add minced garlic, fresh ginger, and the toasted spices; cook for 1–2 minutes until fragrant.
- Simmer Soup: Add vegetable stock, red lentils, paprika, and saffron to the pot. Stir to combine and bring to a simmer. Cover and cook for approximately 15–20 minutes, stirring occasionally, until lentils are tender.
- Blend (Optional): For a smoother consistency, use an immersion blender to purée the soup to your desired texture.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve warm, squeezing fresh lemon juice into each bowl before eating.
Plating & Garnishing
- Base: Ladle the thick soup into warmed bowls.
- Finish: A generous squeeze of fresh lemon juice, a swirl of olive oil, and a sprinkle of toasted cumin seeds.
Safety & Quality: This large batch should be cooled quickly in shallow containers before refrigerating. Cooked lentils stay fresh for up to 5 days in the fridge or can be frozen for up to 6 months.