Lemon, Cumin and Coriander Lentil Soup
By OcadoLife
Published on 11 August 2025
“Zingy and nourishing, this Lemon, Cumin and Coriander Lentil Soup is a Middle Eastern staple,” say chef-owners of London’s Honey & Co, Sarit Packer and Itamar Srulovich. It’s also an excellent budget-friendly batch recipe that’s perfect for prepping ahead and whipping out to liven up lunchtimes. If you’re eating it over a few days, add some of the second half of coriander and lemon juice to each portion when you heat it up. “Our recipe is extra lemony – it should make you pucker up, but only add the extra lemon juice to taste!” advise the chefs. Fancy a sensational Middle Eastern-style sarnie instead? Search for their Marinated Feta Salad Pitta online. This is a high-protein recipe.
Time and servings
50 minsTotal time
Serves 8254 kcal/serving
15 minsPrep time
35 minsCooking time
Ingredients
- 3 tbsp olive oil
- 250g onions, grated
- 250g carrots, grated
- 2 lemons, juiced, plus 2 pared strips of zest
- 1 tsp salt
- 2 tbsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 300g red split lentils
- 1 (50g) bunch coriander, leaves picked and roughly chopped
Method
Step 1
Heat the oil in a large pan over medium-low heat. Add the onion, carrot and zest; cook for 5 mins, stirring occasionally so the veg doesn’t stick.Step 2
Add the salt, cumin, ground coriander and turmeric, cook for 1 min, then stir in the lentils.Step 3
Increase the heat, add 1.5 litres water and bring to the boil. Skim any froth off the top, then reduce the heat and cook for 10 mins. Stir in half the chopped coriander and the juice of 1 lemon; cook for 10 mins. Add the remaining coriander and lemon juice to taste (see tip in intro). Store in the fridge for up to 4 days. You may need to add a little water when heating up.