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  • Lentils - 1 cup
  • Onion - 1 large
  • Carrots - 1 large
  • Tomato Puree - 1 tbs
  • Cumin - 2 tsp
  • Paprika - 1 tsp
  • Mint - 1/2 tsp
  • Thyme - 1/2 tsp
  • Black Pepper - 1/4 tsp
  • Red Pepper Flakes - 1/4 tsp
  • Vegetable Stock - 4 cups
  • Water - 1 cup
  • Sea Salt - Pinch


  • Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.
  • Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
  • Add the tomato paste and stir it around for around 1 minute.
  • Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices.
  • Congratulate yourself on how amazing your house now smells.
  • Immediately add the lentils, water, broth, and salt.
  • Bring the soup to a (gentle) boil.
  • After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.
  • After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire.
  • Taste for seasoning and add more salt if necessary.
  • Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness.
  • You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.
  • Makes great leftovers, stays good in the fridge for about a week.

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