Description
This Middle Eastern Lentil Soup is a warm, comforting, and nutritious dish made with red lentils, aromatic spices, and fresh lemon juice. Light yet hearty, this one-pot vegan soup is perfect for a cozy meal, served with pita bread or a side salad. Quick, easy, and full of flavor!
Ingredients
Units
Scale
- 1 cup red lentils (washed and drained)
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 medium carrot (chopped)
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon black pepper
- 5 cups vegetable broth or water
- 2 tablespoons olive oil
- Salt to taste
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish
- Red chili flakes (optional, for spice)
Instructions
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Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until soft.
- Stir in garlic and carrots, cooking for 2-3 minutes.
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Add Spices & Lentils:
- Mix in cumin, turmeric, coriander, and black pepper.
- Add the washed red lentils and stir well.
-
Simmer the Soup:
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes until lentils are soft.
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Blend for Creaminess (Optional):
- Use an immersion blender to puree the soup for a smoother texture, or leave it chunky for a rustic feel.
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Finish & Serve:
- Stir in lemon juice, adjust salt, and mix well.
- Garnish with fresh parsley, cilantro, and red chili flakes (if using).
- Serve warm with pita bread or a side salad.
Notes
- For extra creaminess, stir in a splash of coconut milk or Greek yogurt.
- Add a pinch of cinnamon for a deeper Middle Eastern flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
