Easy Middle Eastern Red Lentil Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
211 kcal
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Course
Main Course, Soup
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Cuisine
Middle Eastern
Easy Middle Eastern Red Lentil Soup
Description
The Easy Middle Eastern Red Lentil Soup combines red lentils with aromatic spices such as turmeric and cumin, along with sautéed onions, garlic, and carrot chunks. These ingredients are simmered in water or vegetable broth with lemon juice, which adds brightness to the mildly spiced and subtly earthy soup. The lentils cook down to a soft consistency, thickening the soup while maintaining a smooth texture complemented by the fresh parsley garnish.
The soup’s flavor comes from a balance of spices and fresh ingredients, with the lemon juice providing a welcome acidity against the gentle warmth of turmeric and cumin. The presence of olive oil adds richness during the initial sauté, developing depth in the base. The carrots add subtle sweetness and a tender bite.
This soup is typically served hot and garnished with chopped fresh parsley, which adds a fresh, herbal note. It can be enjoyed on its own or alongside bread for a simple meal.
According to the notes, substitutions such as different oils or lentil types are possible, but fresh red lentils yield the best texture. The soup should be simmered gently to avoid overly mushy lentils. Leftovers store well in the refrigerator for up to a week and freeze for several months when cooled and stored airtight.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2-3 garlic pressed or minced, cloves
- 3-4 medium carrot chopped into big chunks
- 1 teaspoon Turmeric ground
- 1 teaspoon cumin ground
- 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
- parsley one bunch, for garnishing, chopped, fresh
Instructions
- Heat the 1 tablespoon olive oil in a large pot or Dutch Oven.
- Sauté the 1 large onion (chopped), 2-3 garlic cloves (minced), and 3-4 medium carrots for 3-4 minutes, until softened and slightly golden.
- Stir in the remaining ingredients (1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon kosher salt1/4 teaspoon black pepper, 1 1/2 cups red lentils, 5 cups water, and 1 lemon) except for parsley.
- Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.
- Once the soup is ready, taste and adjust the seasoning if needed.
- Serve hot, garnished with Chopped fresh parsley.
Notes
- Substitute olive oil with avocado, peanut, vegetable, or sunflower oils as preferred.
- Use yellow, white, or sweet onion varieties based on availability and taste preferences.
- Red lentils can be replaced with green lentils, though texture and flavor will differ slightly.
- Use freshly purchased lentils and wash them thoroughly to ensure softness and remove debris before cooking.
- Simmer the soup gently on low heat to avoid mushy lentils and preserve texture.
- Store leftovers in a sealed container in the refrigerator for up to one week.
- Freeze cooled soup in airtight containers for up to four months for long-term storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 423mg | 18% |
| Potassium | 603mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 5113IU | 102% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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