Arabic Lentil Soup
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
4 people
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Calories
204 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Arabic Lentil Soup
Description
This Arabic Lentil Soup brings together red lentils and a medley of finely chopped vegetables including onion, garlic, carrot, celery, and tomato. The aromatic spices—cumin, coriander, cinnamon, and turmeric—are added early to build depth. The lentils simmer in vegetable broth until fully cooked, integrating the vegetables and spices into a cohesive, flavorful base.
The soup’s texture combines creamy lentils with softened vegetable pieces. After cooking, it is partially blended with an immersion blender, which produces a balance between smoothness and body. This method helps retain the soup’s rustic character rather than complete pureeing. The inclusion of fresh lemon juice and chopped cilantro at serving time lifts the soup’s earthy tones and adds a subtle citrus-herb brightness.
This lentil soup is a hearty option suitable as a light meal or starter. It pairs well with flatbreads or simple salads. Its wholesome ingredients and comforting warmth make it suitable for cooler days or whenever a nutritious vegetable-based soup is desired. Adjust seasoning with salt and pepper to taste before serving.
Ingredients
- 1 medium onion finely chopped
- 1 garlic minced, clove
- 2 carrot finely chopped
- 1 celery finely chopped, stalk
- 1 tomato
- 1 teaspoon cumin ground
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon Turmeric
- 1 cup red lentils rinsed and picked over
- 4 cup vegetable broth
- ¼ cup cilantro chopped, fresh
- salt to taste
- black pepper to taste
- lemon to serve
Instructions
- Heat some olive oil in a big pot over medium heat. Add the onion and cook for 2-3 minutes.
- Add finely chopped garlic, carrot, celery, and tomato. Cook for 7-8 minutes while you keep stirring regularly.
- Add spice mix and red lentils. Stir well and cook for 1-2 minutes.
- Add the vegetable stock, bring to a simmer and cook for 20 minutes or until the lentils and completely cooked.
- Add salt and pepper to taste.
- Using an immersion blender or hand blender, half blend the soup or blend until you have the desired consistency.
- Serve with drizzled lemon and chopped coriander or parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 968mg | 40% |
| Potassium | 662mg | 14% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 5881IU | 118% |
| Vitamin C | 10mg | 11% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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