Easy Middle Eastern Red Lentil Soup Recipe
This easy Middle Eastern Red Lentil Soup is a comforting, nutritious dish packed with warm spices like turmeric and cumin, tender red lentils, and fresh carrots. Perfect for a cozy meal, it's simple to prepare on the stovetop in about 40 minutes and serves six. Garnished with fresh parsley and a squeeze of lemon, this soup offers a bright, flavorful taste that's both hearty and healthy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2-3 garlic cloves, pressed or minced
- 3-4 medium carrots, chopped into big chunks
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
- 1 1/2 cups red lentils
- 5 cups water or vegetable broth
- 1 lemon (half juiced, half cut into wedges for serving)
- Chopped fresh parsley (one bunch, for garnishing)
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat to start the cooking process.
- Sauté Vegetables: Add the chopped onion, minced garlic, and chopped carrots to the pot. Sauté for 3-4 minutes until the vegetables are softened and slightly golden, which helps develop the soup’s flavor.
- Add Spices and Lentils: Stir in ground turmeric, ground cumin, kosher salt, black pepper, and the red lentils, mixing well to coat the lentils and vegetables evenly with the spices.
- Add Liquid and Lemon: Pour in 5 cups of water or vegetable broth and add the juice of half a lemon. Stir to combine all ingredients thoroughly.
- Simmer: Bring the soup to a boil, then cover the pot and reduce the heat to low. Let it cook for 20-25 minutes until the lentils are tender and the soup thickens.
- Adjust Seasoning: Taste the soup and adjust seasoning if needed by adding more salt or pepper according to your preference.
- Serve: Ladle the hot soup into bowls. Garnish with a generous sprinkle of chopped fresh parsley and serve with lemon wedges on the side for squeezing over.
Notes
- For richer flavor, use vegetable broth instead of water.
- You can blend the soup partially or fully for a smoother texture if desired.
- Red lentils cook quickly and tend to become mushy; avoid overcooking to maintain some texture.
- Add a pinch of cayenne pepper for some heat if you like a spicier soup.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
