Red Lentil Tahini Soup with Lemon & Ginger
Red Lentil Tahini Soup with Lemon & Ginger
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Yield: 6
Category: Soup
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
1 bunch spring onions, chopped
2 cups carrots, diced
2 cups celery, diced
4 cloves garlic, crushed
1 tsp freshly peeled ginger, small dice
1 tsp cumin seeds
2 tsp turmeric
1 tbsp tamari
1 umami instant stock sachet
4 cups warm water
1 1/2 cups red lentils
Small handful chopped fresh parsley
1/4 cup light/white tahini
Zest and juice of one lemon
Toasted pumpkin seeds, for garnish
Description
This red lentil tahini soup is hearty, creamy, and full of plant-based protein. Spring onions, carrots, celery, garlic, ginger, cumin, and turmeric build a warm aromatic base, while red lentils simmer into a nourishing soup enriched with tahini and brightened with lemon zest and juice. Toasted pumpkin seeds add a satisfying crunch.
How-to? Steps
Step 1: Prepare the stock
Mix the umami stock paste into the warm water and set aside.
Step 2: Cook the vegetables
Warm a splash or two of water in a soup pot. Add the spring onions, carrots, and celery and cook for about 5 minutes.
Step 3: Add spices and lentils
Add the garlic, ginger, cumin seeds, turmeric, and tamari. Stir to coat the vegetables in the spices and cook for 2 minutes, until fragrant. Add the umami stock and red lentils.
Step 4: Simmer
Stir and bring to a boil. Turn the heat to low and simmer, covered, for 30 minutes. Taste and add more tamari if desired.
Step 5: Blend and finish
Puree half the soup in a high-speed blender to make it creamier while leaving some texture. Stir in the parsley, tahini, lemon zest, and lemon juice. Garnish with toasted pumpkin seeds.