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Rinse the split red lentils and whole green/brown lentils thoroughly under cold water until the water runs clear. Set aside.

Prepare the vegetables: finely dice the onion, mince the garlic, roughly chop the parsley, and slice the leek into thin rounds.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.

Stir in the rinsed lentils with the sautéed onions. Add the salt and ground cumin, stirring to combine well.

Pour the water into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.

Squeeze the juice from one half of the lemon directly into the simmering soup. Stir to incorporate.

Add the minced garlic and roughly chopped parsley to the pot, stirring them into the soup. Cook for an additional 2-3 minutes.

Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with fresh sliced leek and additional chopped parsley, if desired.


Rinse the split red lentils and whole green/brown lentils thoroughly under cold water until the water runs clear. Set aside.

Prepare the vegetables: finely dice the onion, mince the garlic, roughly chop the parsley, and slice the leek into thin rounds.

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.

Stir in the rinsed lentils with the sautéed onions. Add the salt and ground cumin, stirring to combine well.

Pour the water into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.

Squeeze the juice from one half of the lemon directly into the simmering soup. Stir to incorporate.

Add the minced garlic and roughly chopped parsley to the pot, stirring them into the soup. Cook for an additional 2-3 minutes.

Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with fresh sliced leek and additional chopped parsley, if desired.
