Print

Middle Eastern Red Lentil Soup Recipe

Print Recipe

★★★★★

4.4 from 145 reviews

This Middle Eastern Lentil Soup is a comforting and nutritious dish featuring red split lentils simmered with aromatic spices and onions. It’s known for its naturally creamy texture without the need for blending, and is perfectly brightened with a squeeze of fresh lemon juice before serving.

Ingredients

Scale

Main Ingredients

  • 2 cups red split lentils
  • 1 onion, diced
  • 6 cups water
  • 4 lemon wedges (for serving)

Spices and Seasoning

  • 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)

Instructions

  1. Rinse Lentils: Rinse the red split lentils thoroughly under cold water and drain well to remove any impurities.
  2. Sauté Onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 5 minutes.
  3. Add Spices: Stir in the turmeric, salt, and black pepper with the softened onions. Heat gently for a minute to release their flavors.
  4. Cook Lentils: Add the drained lentils to the pot and stir for one minute to coat them with the onion and spices mixture.
  5. Add Water and Simmer: Pour in 6 cups of water, then bring the mixture to a boil. Reduce heat to medium and cook for 20 minutes, stirring occasionally. Add more water if the soup becomes too thick.
  6. Finish and Serve: Sprinkle the soup with finely chopped parsley. Serve hot with lemon wedges on the side. Squeeze fresh lemon juice over the soup just before eating for the best flavor.

Notes

  • How to Store: Store the soup in an airtight container in the refrigerator for up to five days or freeze for up to three months.
  • Reheating: Reheat gently in the microwave or on the stovetop over medium-low heat, stirring occasionally until warmed through.
  • Lemon Tip: Always squeeze fresh lemon juice onto the soup right before serving to enhance its flavor; bottled lemon juice is not recommended.
  • Lentil Choice: Red split lentils are preferred as they break down and create a creamy texture without needing to blend.
  • No Blending Needed: This soup naturally thickens and gains a creamy texture during cooking, so blending is unnecessary.

Keywords: Middle Eastern lentil soup, red lentil soup, vegan soup, turmeric lentil soup, easy lentil soup, healthy soup recipe

Find it online: https://hannahdelgado.com/middle-eastern-red-lentil-soup-recipe/