Mediterranean · Starter · 1 h 5 min

Lentil Soup with Tomato and Cumin

Name: Lentil Soup with Tomato and Cumin
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 large carrot, diced; 2 stalks celery sticks, diced; 300 g brown or green lentils (rinsed); 400 g chopped tomatoes (canned); 1.2 l vegetable stock (low salt); 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp sweet paprika; 2 bay leaves; 1 unwaxed lemon (zest and juice); salt and pepper (to taste); parsley, chopped (to sprinkle); bread (to serve)

Hearty soup of brown lentils, tomato and vegetables, seasoned with cumin and brightened with lemon.

As of: 11 October 2026

Preparation

Heat the oil in a large pan over a medium heat and soften the onion with the garlic for about 2 minutes.
Add the carrot and celery and cook for 7 to 10 minutes until soft and the onion smells sweet; do not rush this step, as it builds the base flavour.
Stir in the lentils, tomatoes, stock, cumin, coriander, paprika and bay leaves and bring to the boil. Skim off any foam.
Cover and simmer over a medium-low heat for 35 to 40 minutes until the lentils are tender. Remove the bay leaves.
Blitz the soup briefly 2 or 3 times with a stick blender to thicken it slightly; add a splash of water if needed.
Season with salt and pepper, grate in the lemon zest and stir in a little lemon juice just before serving. Sprinkle with parsley and serve with bread.

Drink with it

Red wine · excellent match
Côtes du Rhône (Grenache) or Sangiovese, lightly chilled
Juicy fruit and fresh acidity pick up the tomato and lemon, and the spicy notes of Grenache suit the cumin and coriander.
Which wine pairs with food? A simple approach to choosing
Dark beer · good match
Dark lager or Märzen
Light roasted and bready notes go well with the earthy lentil spices and the bread served alongside.
Which beer goes with food? More than just pils with barbecue
Rosé · good match
Dry rosé from the south
Fresh acidity and berry fruit lift the tomato and lemon in the soup.

With the same drinks

This pairs well too.

Mediterranean · Starter · 1 h 5 min

Lentil Soup with Tomato and Cumin

Hearty soup of brown lentils, tomato and vegetables, seasoned with cumin and brightened with lemon.

As of: 11 October 2026

Preparation

Heat the oil in a large pan over a medium heat and soften the onion with the garlic for about 2 minutes.
Add the carrot and celery and cook for 7 to 10 minutes until soft and the onion smells sweet; do not rush this step, as it builds the base flavour.
Stir in the lentils, tomatoes, stock, cumin, coriander, paprika and bay leaves and bring to the boil. Skim off any foam.
Cover and simmer over a medium-low heat for 35 to 40 minutes until the lentils are tender. Remove the bay leaves.
Blitz the soup briefly 2 or 3 times with a stick blender to thicken it slightly; add a splash of water if needed.
Season with salt and pepper, grate in the lemon zest and stir in a little lemon juice just before serving. Sprinkle with parsley and serve with bread.

Drink with it

Red wine · excellent match
Côtes du Rhône (Grenache) or Sangiovese, lightly chilled
Juicy fruit and fresh acidity pick up the tomato and lemon, and the spicy notes of Grenache suit the cumin and coriander.
Which wine pairs with food? A simple approach to choosing
Dark beer · good match
Dark lager or Märzen
Light roasted and bready notes go well with the earthy lentil spices and the bread served alongside.
Which beer goes with food? More than just pils with barbecue
Rosé · good match
Dry rosé from the south
Fresh acidity and berry fruit lift the tomato and lemon in the soup.

With the same drinks

Lentil Soup with Tomato and Cumin

Preparation

Drink with it

Côtes du Rhône (Grenache) or Sangiovese, lightly chilled

Dark lager or Märzen

Dry rosé from the south

This pairs well too.

Aubergine Parmigiana (Parmigiana di melanzane)

Aubergine Rolls with Mozzarella and Tomato Sauce

Black Bean Burger

Creamy Mushroom Soup

Lentil Soup with Tomato and Cumin

Preparation

Drink with it

Côtes du Rhône (Grenache) or Sangiovese, lightly chilled

Dark lager or Märzen

Dry rosé from the south

This pairs well too.

Aubergine Parmigiana (Parmigiana di melanzane)

Aubergine Rolls with Mozzarella and Tomato Sauce

Black Bean Burger

Creamy Mushroom Soup