Middle Eastern Lentil Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
108 kcal
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Course
Soup
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Cuisine
Middle Eastern
Middle Eastern Lentil Soup Recipe
Description
The Middle Eastern Lentil Soup starts by gently sautéing aromatic vegetables like onion, celery, carrots, and garlic in olive oil. Green lentils and vegetable broth are added and cooked until tender. The soup is then seasoned with cumin and allspice, bringing a warm, earthy complexity. After simmering, the solids are blended for a creamy texture, then additional broth is added to adjust consistency before a final simmer.
Fresh lemon juice stirred in at the end cuts through the earthy flavors, balancing the soup with a bright, tangy note. The result is a velvety, spiced pureed lentil soup that can be served as a hearty starter or light main. The use of whole and fresh spices along with lemon juice gives it a Middle Eastern character distinct from simpler lentil soups.
This soup freezes well and can be made ahead, improving convenience. Cooked leftovers keep for a few days refrigerated and reheat easily. Variations include different lentil types or thickening with cornstarch or beaten egg mixed with lemon juice for a richer consistency. An Instant Pot version streamlines cooking but replicates the flavor and texture effectively.
Ingredients
- 1 cup green lentils rinsed, dry
- 1 ½ Tbsp olive oil
- 1 onion diced
- 1 talk celery diced
- 2 carrot diced
- 2 garlic minced, cloves
- 7 cups vegetable broth
- 3 tsp cumin
- 1 tsp kosher salt
- ⅛ tsp allspice
- 2 Tbsp lemon fresh squeezed juice
Instructions
- In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 7 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
- Using an immersion blender blend solids thoroughly.
- Add the remaining broth and simmer for an additional 15 minutes.
- Add the lemon juice and additional salt to taste.
Notes
- Green, brown, yellow, or red lentils can be used; watch cooking time accordingly and test softness before blending.
- To thicken, incorporate cornstarch early or slowly add beaten eggs mixed with lemon juice during cooking.
- Instant Pot method: sauté vegetables, then pressure cook all ingredients for 15 minutes and blend before adding lemon juice.
- The soup freezes well in airtight containers for up to 3 months; thaw and add water to adjust thickness when reheating.
- Made ahead, the soup stores in the fridge for up to 3 days and reheats gently on stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 370mg | 15% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2580IU | 52% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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