Lentils are beautifully utilized across the East, from the Maghreb to India. My favorite spice combination for lentil dishes hovers somewhere between Turkey (lemons, olives, capers) and Morocco (cumin, zest, chili). These recipes aren’t rigid. Celery appeared here simply because I had it at home (it could be replaced with parsnip, potato, sweet potato, celery stalks, or nothing at all). But when it comes to spices, I recommend not skimping. If you want bold flavors, use them generously — not a pinch, but a solid teaspoon. Lentils love spices and embrace them fully.
- 1.5 cups of red lentils, soaked for at least 2 hours
- 2 large red or white sweet onions
- 4 garlic cloves
- 1 tbsp. butter or ghee (for a vegan version, use only olive oil or olive oil + coconut oil)
- olive oil
- 1 medium celery root
- 2 carrots
- 400 ml canned tomatoes in juice (diced, peeled)
- 1 tbsp. capers (can be substituted with good-quality olives)
- zest of 1 small lemon
- 1/2 tsp. each: cumin, black mustard seeds, dried chili with seeds, turmeric powder, curry leaves (if unavailable, omit), and optional smoked paprika
- 1 tsp. salt
- approximately 400 ml water
In a heavy-bottomed pot, melt the butter in olive oil. Add all the spices: mustard seeds, cumin, chili powder, turmeric, paprika (if using), and curry leaves. Sauté quickly, ensuring the spices don’t scatter. Add thinly sliced onions and garlic rings. Stir and cook for about 1 minute. Meanwhile, dice the carrots and celery into small cubes (if using pre-roasted celery, simply chop it). Add the diced vegetables to the spices and stir.
Zest the lemon carefully, avoiding too much of the bitter white part. Slice the zest into thin strips. Add the canned tomatoes with their juice to the pot, followed by salt, capers, and lemon zest. Drain the lentils and add them to the pot, stirring to combine. Pour in fresh water to cover everything.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 to 60 minutes. Keep tasting as you cook. Lentils will soften quickly, while root vegetables may take longer. Stop cooking when the soup reaches your desired consistency.
For serving, drizzle with high-quality olive oil for an extra touch of richness.
In a heavy-bottomed pot, melt the butter in olive oil. Add all the spices: mustard seeds, cumin, chili powder, turmeric, paprika (if using), and curry leaves. Sauté quickly, ensuring the spices don’t scatter. Add thinly sliced onions and garlic rings. Stir and cook for about 1 minute. Meanwhile, dice the carrots and celery into small cubes (if using pre-roasted celery, simply chop it). Add the diced vegetables to the spices and stir.
Zest the lemon carefully, avoiding too much of the bitter white part. Slice the zest into thin strips. Add the canned tomatoes with their juice to the pot, followed by salt, capers, and lemon zest. Drain the lentils and add them to the pot, stirring to combine. Pour in fresh water to cover everything.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 to 60 minutes. Keep tasting as you cook. Lentils will soften quickly, while root vegetables may take longer. Stop cooking when the soup reaches your desired consistency.
For serving, drizzle with high-quality olive oil for an extra touch of richness.
