From the kitchen
Camel Milk Lentil Soup
A gently spiced red-lentil soup with cumin, coriander and a light camel-milk finish. The lentils provide the creamy body.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp olive oil
- 1 medium onion (about 150 g), finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup (190 g) split red lentils, rinsed and drained
- 4 cups low-sodium vegetable stock, plus up to 1 cup to adjust
- 3/4 cup pasteurized camel milk
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh cilantro, to finish
Method
- Heat the oil in a heavy 3-quart saucepan over medium heat. Add the onion and a pinch of the measured salt; cook 5 to 7 minutes, stirring, until softened without browning.
- Add garlic, cumin and coriander. Stir for 30 seconds, just until fragrant; do not let the spices darken.
- Add the lentils and 4 cups stock. Bring to a simmer, lower the heat and cook partially covered for 18 to 25 minutes, stirring occasionally, until the lentils are completely tender and beginning to collapse.
- Stir vigorously for a rustic texture, or use an immersion blender for several short pulses. If too thick, add extra stock 1/4 cup at a time before the milk goes in.
- Remove the pan from direct heat and stir in camel milk. Return to low heat only until hot, stirring; avoid a rolling boil.
- Taste and add the remaining salt and pepper as needed. Divide into four bowls and finish with cilantro.
Cook with confidence
Before you start
Use split red lentils
Green or brown lentils keep their shape and need a different cooking time; they are not a direct substitution here.
Judge tenderness
Older lentils can take longer. Add hot stock if the pot thickens before the lentils soften.
Cool and reheat
Refrigerate in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat to 165°F, stirring, and loosen with stock.
Scrape the Bottom
As lentils collapse, stir across the floor and corners to prevent catching. Add stock before milk if the base tightens too much.
Kitchen note
The lentils provide most of the body here, camel milk is added for a light finishing creaminess, not as the soup's structural thickener.
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