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1
Soften the Onion and Garlic
10 minutes
Medium heat, about 160°C (320°F)
Warm 30 ml of the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt and cook for about 7 minutes, stirring now and then, until soft and pale gold. Add the minced garlic and cook for 1 more minute until fragrant, then take care not to let it brown.
Salt the onion early — it draws out moisture and helps the onion soften instead of frying hard.
Done when: The onion is soft, sweet-smelling and pale gold at the edges; the garlic smells fragrant, not browned.
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2
Bloom the Cumin, Add Lentils and Stock
5 minutes
Bring to a boil at about 100°C (212°F)
Stir 3 g of the ground cumin into the pot and cook for 30 seconds until it smells warm and nutty. Add the rinsed lentils and the vegetable stock, stir well, scraping the bottom of the pot, and bring to a boil.
Blooming the cumin in the hot oil wakes up its flavour far more than stirring it into the finished soup would.
Done when: The pot is at a rolling boil and the cumin smells warm and toasty.
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3
Simmer Until the Lentils Fall Apart
25 minutes
Gentle simmer at about 95°C (200°F)
Turn the heat down to a gentle simmer, half-cover the pot with a lid and cook for about 25 minutes, stirring now and then. The lentils are done when they have completely fallen apart and the soup looks thick and porridge-like. Top up with a splash of hot water if it gets too thick.
Red lentils need no soaking and cook fast; if they still hold their shape after 25 minutes, give them 5 more — undercooked lentils will not blend smooth.
Done when: The lentils have collapsed into a thick, soft mass and a spoon dragged through leaves a slow trail.
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4
Fry the Crispy Onion and Garlic Topping
8 minutes
Medium heat, about 160°C (320°F)
While the soup simmers, warm the remaining 15 ml of olive oil in a small frying pan over medium heat. Add the sliced onion and cook for about 5 minutes, stirring often, until deep golden and crisp at the edges. Add the sliced garlic and the remaining 3 g of cumin, cook for 1 more minute until the garlic is golden, then lift the topping out with a slotted spoon and drain it on kitchen paper.
Do this while the soup simmers so the topping is still crisp when the soup is served — fried onion goes soft if it sits in the steam for long.
Done when: The onion is deep golden and crisp, the garlic is pale gold and smells sweet, never dark brown or bitter.
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5
Blend Smooth, Then Brighten with Lemon
5 minutes
Off the heat — soup at about 85°C (185°F)
Take the pot off the heat and blend the soup with a stick blender until completely silky, or blend in batches in a jug blender with the lid vented and a cloth over the top. Stir in the salt, black pepper and lemon juice, then taste and add more lemon or salt until the soup tastes bright and warmly spiced. Thin with a splash of hot water if it is thicker than you like.
Season after blending, not before — the flavour concentrates as the soup cooks, and lemon added at the end stays bright instead of cooking flat.
Done when: The soup coats the back of a spoon in a smooth sheet with no grainy bits, and the lemon makes the cumin taste brighter.
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6
Rest, Then Serve with the Topping
2 minutes
Serve hot, above 60°C (140°F)
Let the soup rest for 2 minutes, then ladle it into warm bowls. Spoon the crispy onion and garlic topping over each bowl and finish with a drizzle of olive oil. Put lemon wedges and extra cumin on the table so everyone can adjust their own bowl.
Warm the bowls with hot water first — lentil soup cools fast in a cold bowl and the topping stays crisper on a hot soup.
Done when: The soup is steaming hot, the topping is still crisp on top, and the lemon wedges are on the table.
auto_awesome Finishing Touches & Plating
Serve hot, with the crispy onion topping, lemon wedges and extra cumin on the table so everyone can adjust the crunch and brightness to their own taste.
Egypt
1h 15m
