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Easy Middle Eastern Red Lentil Soup Recipe

Easy Middle Eastern Red Lentil Soup Recipe
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4.8 from 19 reviews

A comforting and flavorful Middle Eastern Red Lentil Soup that is easy to make and perfect for a cozy meal. This vegetarian soup is hearty, nutritious, and bursting with aromatic spices.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course, Soup
  • Method: Cooking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2-3 garlic cloves, pressed or minced

3-4 medium carrots, chopped into big chunks

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon kosher salt, or to taste

1/4 teaspoon black pepper

1 1/2 cups red lentils

5 cups water or vegetable broth

1 lemon, half juiced, half cut into wedges to serve with

Chopped fresh parsley, one bunch, for garnishing

Instructions

  1. Heat the olive oil: In a large pot or Dutch Oven, heat the olive oil.
  2. Sauté vegetables: Add onion, garlic, and carrots. Sauté until softened and slightly golden.
  3. Add spices and lentils: Stir in turmeric, cumin, salt, pepper, red lentils, water, and lemon.
  4. Cook the soup: Bring to a boil, cover, and simmer for 20-25 minutes until lentils are tender.
  5. Adjust seasoning: Taste and adjust seasoning as needed.
  6. Serve: Garnish with parsley and serve hot.

Notes

  • Olive oil: You can substitute it with avocado oil, peanut oil, vegetable oil, or sunflower oil.
  • Onion: You can use yellow onion, white onion, or sweet onion.
  • Lentils: You can substitute the red lentils for green, although the flavor and texture will be slightly different.
  • Wash the lentils: Make sure you wash the lentils thoroughly to remove starches and debris.
  • Use fresh lentils: Use newly bought lentils for best results.
  • Water or broth: Both options work well in this recipe.
  • Sort the lentils: Remove any debris before cooking.
  • Simmer gently: Cook the soup on low heat to prevent mushy lentils.
  • Storage: Refrigerate leftovers in a sealed container for up to a week.
  • Freezing: Store in an air-tight container once cooled for up to 4 months.

Nutrition

Find it online: https://cookingwithsarah.com/easy-middle-eastern-red-lentil-soup-recipe/