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SPICY AND FULL OF GOODNESS, A DELICIOUS LENTIL SOUP WITH MIDDLE EASTERN FLAVORS!
Every time I cook this lentil soup, Jordan and the Middle East come to mind. This recipe is inspired by a soup we had during our trip to Petra, where we spent a wonderful evening at Petra Kitchen.
Cooking this lentil soup is so quick and easy (it’s ready in less than 30 minutes) that it has become one of my favorite evening meals, especially during the Autumn and Winter months when we really need something to warm us up!
This lentil soup is packed full of goodness, is very filling and the scent of spices is so inspiring!
I love lentils and they have been a staple in my diet for years now. Low in calories and high in nutrition, lentils are a great source of protein, and their nutty and hearty flavors make them perfect for soups.
Two essential additions to this soup are ground cumin and black pepper.
Cumin, with its earthy, spicy flavor, brings depth to the soup.
I know it’s a bit more hassle, but grind your cumin at home as you will get a much more intense flavor out of the seeds, and believe me, it’s worth it! Black pepper, with its antioxidant and antibacterial effects, gives the soup a bit of heat.
I also love adding a bit of turmeric to give the soup that extra color. Turmeric has a mild flavor, slightly bitter and peppery, and it’s full of superpowers. With its incredible antioxidant and anti-inflammatory properties, it helps the liver, lowers cholesterol and aids digestion.
Once the soup is ready and plated, add the juice of a lemon wedge. The acidity of the lemon with the nuttiness of the lentils creates a seriously delicious and earthy flavor.
Try this middle eastern lentil soup and let me know what you think!
Quick and Easy Middle Eastern Lentil Soup
Ingredients
- 1 3⁄4 cup of red split lentils
- 1 onion
- 4 tablespoons extra virgin olive oil
- 6 1⁄3 cups water
- 2 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon ground black pepper
- A pinch of finely chopped parsley
- 4 lemon wedges
- 1 teaspoon salt (more to taste)
Instructions
- Rinse the lentils and drain.
- In a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
- Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
- Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup
- Sprinkle the soup with finely chopped parsley and serve with a lemon wedge.
- Squeeze in the lemon just before eating.
Nutrition
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Thanks for this healthy and tasty recipe. I would love to make this as my husband loves soup and will be happy if I will make it. Share such healthy recipes.
Thank you Supriya for your comment! I hope you will enjoy the soup when you try it! 🙂
This is really nice! I love the taste of the spices, but it’s not too overpowering. Very creamy and tasty! Thank you!
Thank you so much, Caroline!
Glad you liked it 🙂
Nice base recipe, but very bland when following the recipe. I’ve nearly doubled the spices and added some chicken bouillon and curry to add flavor. Somewhat disappointed, it looks nothing like the provided images, which look almost creamy, when none of the ingredients provide that quality. If i had coconut milk handy, I would add a few splashes to up the richness factor. In the meantime, I’ll settle for this brothy lentil soup.
Hi Rose,
I am sorry you didn’t find the recipe full of flavour. As I mentioned in the post, I had it for the first time in Jordan and I really like it. I am sure adding chicken broth makes it richer, but I am following a vegetarian/vegan diet as much as possible, therefore I don’t add chicken to my recipes.
I am not sure as to why it didn’t look like the images. I made it several times following these instructions and never had a problem but I would love to help you to troubleshoot the recipe at your end if I can 🙂
I found this recipe creamy and light! And quick to prep.
Great, thank you!
Thank you so much, Caroline!
Glad you liked it!
It’s one of my favorite soups 🙂
Could this be made in the instant pot?
Hi Estafany, I am sure it can be done in an instant pot! I am just not sure about the timing.
Decent taste but mine came out really watery and not thick looking like the picture. I’d probably add more lentils next time or extra veg to thicken it.
Hi Claire,
Not sure as to why it came out watery? I tend to make it simmer on medium heat and I wonder if by doing that it becomes thicker?
This soup was delicious! I added a bit more pepper as I like my food spicy but everything else was great. Not sure about the watery comments. Mine just came out like the pictures: creamy and thick!
Thank you, Linda! I am glad you like it 🙂
Lovely soup! Thank you 🙂
Thank you Martha! Glad you liked it 🙂
Haven’t made it yet, but could coconut milk be substituted for some of the water? What would that be like?
Hey Mary, I think coconut milk could work quite well in this soup. It will add sweetness and creaminess. I would add around 1 cup, but just try it and regulate the quantity to your taste! Let me know how it goes!