Red Lentil Soup
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
The Turkish pantry
Cumin (ground)
Cumin is sold here as ground seed, with nigella belonging to a different ingredient.
Last updated:
Ground cumin seed. Black cumin or nigella is a different ingredient; the USDA source describes cumin seed without a separate grind analysis.
Types & forms
Ground cumin
Disperses directly into soup.
Whole cumin seed
Requires grinding when a smooth ground-spice texture is intended.
What to look for when buying
- Choose plain cumin, not a mixed curry or chili seasoning.
- Buy a modest amount and keep the pack sealed.
Prepare & cook
- Measure after grinding if starting with whole seeds.
- Use the recipe amount first; extra cumin can dominate a delicate soup.
Store it well
- Store in an airtight container away from heat, moisture and light.
- Use a dry spoon and replace spice that is damp or spoiled.
Substitutions depend on the dish
Nigella or caraway
Neither is the same spice. Omitting cumin changes flavor less unpredictably than treating those names as synonyms.
Nutrition
Spices, cumin seed [1]
| Nutrient | Amount |
|---|---|
| Energy | 375 kcal |
| Protein | 17.8 g |
| Total fat | 22.3 g |
| Saturated fat | 1.54 g |
| Carbohydrate | 44.2 g |
| Dietary fiber | 10.5 g |
| Total sugars | 2.25 g |
| Sodium | 168 mg |
| Cholesterol | 0 mg |
| Calcium | 931 mg |
| Iron | 66.4 mg |
| Potassium | 1,790 mg |
| Vitamin D | 0 µg |
Dried cumin seed, used ground. USDA does not separately analyze grinding; this is not nigella, caraway or a spice blend. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Ground cumin seasons our red lentil soup. It is a recipe choice, not a claim that every Turkish lentil soup uses cumin.
Cook with Cumin (ground)
Baked Lamb and Eggplant Tray Kebab
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Beef Döner
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Chicken Skewers
Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.
Chickpea Wrap
Warm lavash wraps soft chickpeas with sumac onions, parsley and sweet red pepper. Cumin and Turkish red pepper flakes season the filling, while olive oil softens the sharp onion mixture.
Eggplant-Wrapped Meatballs
Individual meatballs wrapped in crossed eggplant strips and baked with tomato and pepper caps.
Green Lentil Salad
Whole green lentils with tomato, onions and parsley in a cumin, mint and lemon dressing.
Grilled Chicken Wings
Juicy grilled chicken wings with a yogurt, tomato, garlic and spice marinade, browned gently over a two-zone grill.
Hummus
Smooth chickpeas blended with tahini, lemon and garlic, finished with olive oil and red pepper.
Lentil and Rice Soup
Red lentils and rice simmer together, finished with onion, tomato paste and cumin.
Meatballs with Potatoes and Tomatoes
Finger-shaped beef meatballs baked with potatoes, carrot, green pepper and chopped tomatoes.
Red Pepper and Walnut Dip
Roasted red peppers and walnuts with fresh bread crumbs, pomegranate molasses and cumin.