Middle Eastern Lentil Soup
This comforting and hearty lentil soup is a staple in Middle Eastern cuisine. It's packed with nourishing red lentils, aromatic vegetables, and brightened with a touch of lemon, making it a perfect vegan meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 438 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupred lentil, rinsed
- 1 pcsyellow onion, chopped
- 1 pcscarrot, chopped
- 2 clovegarlic, minced
- 6 cupvegetable broth
- 2 tbspolive oil
- 1 tspcumin, ground
- 0.5 tspturmeric, ground
- 1 tspsalt
- 0.5 tspblack pepper, ground
- 0.5 pcslemon, juiced
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
measuring cups · large pot · measuring spoons · knife · cutting board
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
- 2
Add the yellow onion and carrot to the pot and sauté until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic, cumin, and turmeric, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the rinsed red lentils, vegetable broth, salt, and black pepper to the pot.
About 1 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
Remove the pot from the heat and stir in the lemon juice.
About 1 min
- 7
Taste and adjust seasonings as needed.
- 8
Serve hot, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 437.6kcal
- Protein
- 25.2g
- Carbs
- 65.8g
- Fat
- 8.7g
- Fibre
- 12g
- Sugar
- 5.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover lentil soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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