Fragrant Lentil Soup with Tomato, Cumin and Mint

A warm, comforting lentil soup with a gentle tomato note, cumin and turmeric, bright in flavour yet softly textured. Finished with melted paprika butter and a pinch of dried mint, it gains a beautiful colour and an inviting aroma. This simple everyday soup is made with water — minimal effort, maximum nourishment.

Ingredients

• Small onion — 1 | 1 small
• Small potato — 1 | 1 small
• Carrot — 1/2 | 1/2
• Lentils — 1/2 cup | 100 g, rinsed
• Tomato paste — 1 tsp | 5 g
• Water — about 6 1/3 cups | about 1.5 l
• Salt — to taste
• Black pepper — to taste
• Paprika — optional, for colour and serving
• Cumin — to taste
• Turmeric — to taste
• For serving: dried mint
• For serving: melted butter with paprika

Step-by-step recipe

1. Prepare the ingredients: rinse the lentils until the water runs clear. Finely dice the onion, grate the carrot on the coarse side or cut into a small dice, and cut the potato into small cubes.
2. Place the lentils, onion, carrot and potato in a pot. Add the tomato paste, cumin, turmeric, a pinch of paprika, salt and black pepper. Pour in about 6 1/3 cups | about 1.5 l water.
3. Bring to a boil over medium heat and skim off any foam. Reduce the heat and simmer for 25–30 minutes, until the lentils and potato are completely tender.
4. If you prefer a smoother texture, partly blend the soup with an immersion blender or mash it lightly with a ladle, leaving some vegetable pieces.
5. For serving, melt the butter and mix in a pinch of paprika.
6. Ladle the soup into bowls, scatter over the dried mint and drizzle with the fragrant paprika butter.

Serving and storage

Serve the soup hot with a slice of bread or lavash. Store leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, add a little water to restore the desired consistency and adjust the seasoning if needed.

Tips and variations

• Choosing lentils: red or yellow lentils cook faster and create a creamier texture. Green and brown lentils hold their shape and need a little more time.
• Adjust the thickness: add a little water for a lighter soup, or simmer a bit longer for a fuller, more concentrated bowl.
• Without a blender: simply mash part of the soup with a ladle — it will become slightly creamier while still keeping pleasant vegetable pieces.
• Heat level: a pinch of hot paprika or cayenne will sharpen the flavour.
• Vegan option: serve without butter; if you like, add a pinch of paprika directly to the bowl.

Nutrition per serving

Calories	115 kcal
Protein	7 g
Fat	2 g
Carbohydrates	19 g
Fiber	6 g
Sodium	350 mg

FAQ

Which lentils are best for this soup?

For a quick, creamy result, choose red or yellow lentils. Green and brown lentils also work, but they take longer and keep their shape better.

Do I need to sauté the vegetables before cooking?

No, in the basic recipe everything cooks in water. If you want a deeper flavour, you can lightly sauté the onion and carrot first, but it is not necessary.

What can I use instead of butter for serving?

For a vegan version, serve the soup without butter or add a few drops of your favourite vegetable oil; you can also sprinkle the paprika straight into the bowl.