Middle Eastern Lentil Soup
Spicy and creamy, this delicious Middle Eastern lentil soup is bursting with flavors! Plus, it comes together in less than 30 minutes!
Servings: 4 servings
Calories: 402kcal
Ingredients
- 2 cups red split lentils
- 1 onion - diced
- 2 tablespoons extra virgin olive oil
- 6 cups water
- 3 teaspoon ground cumin
- 2 teaspoon turmeric
- ½ teaspoon ground black pepper
- pinch parsley - finely chopped
- 4 lemon wedges - see note 1
- 1 teaspoon salt - more to taste, if desired
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 spices to the onions and stir, heating slightly to release the flavors.
- Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, and pepper.
- Bring the ingredients to a boil and cook 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.
Notes
How to Store: You can store this soup in the fridge for up to five days or in the freezer for up to three months. Once the soup is fully cooled, transfer it to an airtight container or mason jar for storing.
When you’re ready to serve, reheat in the microwave or on the stovetop in a saucepan over medium-low heat mixing well, until warmed through.
Note 1: The squeeze of lemon at the end really gives the soup that special touch. Fresh is so much better than bottled!
Note 2: This soup is definitely best when made with red split lentils. These break apart when cooking and give the soup a naturally creamy texture.
Note 3: There’s no need to blend this soup as it cooks up creamy with just a tad of texture all on its own.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 402kcal | Carbohydrates: 59g | Protein: 24g | Fat: 8g | Sugar: 3g