Middle Eastern Lentil Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
233 kcal
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Course
Soup
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Cuisine
Middle Eastern
Middle Eastern Lentil Soup
Description
This lentil soup begins by sautéing diced onion, carrot, and potato to soften them. Red lentils are added and cooked briefly before adding water, stock cubes, and spices such as dried mint, cumin, paprika, turmeric, and optionally cayenne pepper to build layers of flavor. The soup simmers until the lentils and vegetables are tender. A beurre manié of butter and flour is then whisked and added to thicken the soup slightly. After blending until smooth, this method yields a creamy, spiced soup with a mild warmth and herbal brightness from the mint.
The soup’s texture is smooth and comforting, suitable as a warm starter or light meal. It combines fresh and dried ingredients to achieve a balance of savory, tangy, and earthy notes. The gentle spices complement the lentils without overpowering them.
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion finely diced
- 1-2 carrot finely diced
- 1 potato peeled, finely diced
- 1 cup red lentils
- 6 cups water
- 2 chicken stock cube or vegetable stock cube
- 1 tablespoon dried mint
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon Turmeric
- cayenne pepper pinch, optional
- 1/2 teaspoon salt plus any extra to taste
- 1/2 teaspoon black pepper
- 1 heaped tbsp flour
- 1 1/2 tablespoon butter
Instructions
- Heat the olive oil in a large saucepan over medium high heat. Add the diced onion, carrot and potato. Sautee for about five minutes until onions have softened, stirring occasionally.
- Rinse the lentils well, removing any debris. Add to the saucepan, and saute for three minutes, stirring constantly so they don't stick to the bottom of the pan.
- Add the six cups of water, the stock cubes, and all the dried herbs plus the salt and pepper.(The dried mint all the way through to black pepper). Let the soup come to a boil, stirring occasionally, then reduce heat to medium and let the mixture cook uncovered for 25-30 minutes, or until lentils and vegetables are cooked through.
- In a separate small skillet, add the butter and let it melt over medium heat, then add the flour, and whisk constantly until the mixture bubbles and thickens slightly. Add this to the lentil soup pot.
- Once soup is totally cooked through, use an immersion blender or a normal blender (And blend in batches), and blend soup to desired consistency. I like it creamy and smooth but with a few chunks of veggies.
- Serve hot, with a slice of lemon, and green olives on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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