Time: 30 minutes
  Difficulty: easy
  Serves: 4


  • 1 tbsp olive oil

  • 1 medium onion diced

  • 2 medium carrots, diced

  • 3 celery stalks, diced

  • 4 cloves garlic, minced

  • 2 teaspoons cumin

  • 2 teaspoons cinnamon

  • ½ teaspoon cayenne

  • 500 g canned brown lentils

  • 1 litre chicken (or vegetable) stock

  • juice of 1 lemon,  or as desired

  • salt and pepper to taste

  • croutons of rustic bread


Heat the oil in a large saucepan over medium-high heat then add the onion, carrots and celery and cook until tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.

Stir in the garlic, cumin and cinnamon. Heat until fragrant, about 30-60 seconds. Add the lentils and fry for 1-2 minutes to slightly toast. Pour in the chicken or vegetable stock, water and lemon juice then bring to a boil. Reduce the heat to low and simmer until the vegetables are tender and the mixture soup-like, for about 20 minutes.

Blend the mixture until smooth and creamy; season with salt, pepper and lemon juice to taste before serving warm, with croutons if desired.