Name: Middle Eastern Red Lentil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 cups red split lentils; 1 onion, diced; 6 cups water; 4 lemon wedges (for serving); 2 tablespoons olive oil; 3 teaspoons salt; 2 teaspoons turmeric; ½ teaspoon ground black pepper; Pinch of finely chopped parsley; 1 teaspoon additional salt (more to taste, if desired)

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Introduction

This Middle Eastern Lentil Soup is a comforting and hearty dish that’s both simple and flavorful. Made with red split lentils and aromatic spices, it offers a naturally creamy texture without any blending. It’s perfect for a cozy meal any day of the week.

Two white bowls filled with thick yellow soup that has a slightly grainy texture. Each bowl is topped with a thin slice of lemon placed near the center, a small bunch of fresh green herbs on top, and scattered black seeds. The soup surface is smooth with a light drizzle of oil creating a spiral pattern. The bowls rest on a white marbled surface with some loose black seeds, light brown seeds, and green herb leaves scattered around, adding a natural touch. A silver spoon and an orange cloth are partly visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups red split lentils
1 onion, diced
2 tablespoons olive oil
6 cups water
3 teaspoons salt
2 teaspoons turmeric
½ teaspoon ground black pepper
Pinch of parsley, finely chopped
4 lemon wedges (see note below)
1 teaspoon additional salt (more to taste, if desired)

Instructions

Step 1: Rinse the lentils under cold water and drain thoroughly.
Step 2: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it starts to soften.
Step 3: Add turmeric, salt, and black pepper to the onions. Stir and cook briefly to release the spices’ flavors.
Step 4: Add the drained lentils to the pot and stir for about one minute to coat them in the spices.
Step 5: Pour in the water, stir well, and bring the mixture to a boil.
Step 6: Reduce heat to medium and simmer for 20 minutes, stirring occasionally. Add more water if needed to achieve your desired consistency.
Step 7: Sprinkle finely chopped parsley over the soup before serving. Serve with lemon wedges on the side.
Step 8: Squeeze fresh lemon juice into the soup just before eating for a bright, tangy finish.

Tips & Variations

Use fresh lemon juice rather than bottled for the best flavor boost.
Red split lentils are ideal because they break down during cooking, creating a creamy texture without blending.
If you prefer a spicier soup, add a pinch of cayenne pepper or chili flakes with the other spices.
No need to blend the soup; it has a lovely texture naturally from the lentils.

Storage

Once the soup has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to five days. For longer storage, freeze the soup in a freezer-safe container for up to three months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use a microwave until heated through.

How to Serve

Two white bowls filled with thick yellow soup sit on a white marbled surface. Each bowl has a single thin slice of lemon resting on the soup’s surface, topped with a small pile of fresh green herbs and scattered black seeds. The soup looks creamy with a slightly textured surface. Around the bowls are small piles of black seeds and light brown seeds, a small white bowl with lemon slices, some scattered herbs, and a silver spoon to the right. A light brown cloth is placed behind the bowls, adding warm contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red split lentils work best because they break down and create a creamy texture. Other lentils may not soften as much, resulting in a different texture.

Do I have to blend the soup for it to be creamy?

No, red split lentils naturally break down while cooking, producing a creamy soup without the need for blending.