Lentil Hummus Soup

Many years ago, I made a hummus soup that was so luxurious and flavourful that it felt decadent, but it wasn’t! It was all the bright flavours of typical hummus with fewer calories and fat. You already know that I love using lentils for quick and flavourful soups and sauces so this recipe will come as no surprise. It can be made as thick or as thin as you choose. I used roasted garlic instead of fresh garlic to tone down the garlic hit but also provide a beautiful nutty background flavour. I also added freshly grated turmeric, which is not in traditional hummus but added a lovely earthy tone.

Makes about 1 L, but it depends on how thick you make the soup.

A KitchenInspirations Original Recipe

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Ingredients:

• 120 g red lentils
• 375 mL vegetable stock, or to taste
• 50 g tahini (or natural peanut butter)
• 20 g roasted garlic
• 10 g turmeric, freshly grated
• 4 g toasted cumin
• 15 mL lemon juice
• 50 mL olive oil
• sea salt, to taste
• 10 g feta, per serving, for crumbling

Directions:

1. Cook the lentils in the vegetable stock until very soft. Add the tahini, garlic, turmeric, cumin and lemon juice and stir well until the tahini has melted into the soup.
2. Transfer to a glass stick blender container and blend until very smooth, adding more stock if you see necessary. Slowly drizzle in the olive oil as you are blending. Season to taste.
3. Serve hot garnished with crumbled feta cheese.

A deliciously velvety hummus-style soup.