Middle Eastern Lentil Soup Recipe
Discover an easy Middle Eastern lentil soup recipe packed with flavor, nutrition, and perfect for vegetarian and vegan diets. Try it today!
Ingredients
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric optional
- 4 cups vegetable broth or water
- 1 medium lemon juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Optional:
- 1/2 cup chickpeas optional
- 1/2 cup diced carrots optional
- Pita bread or toasted bread for serving
Instructions
- Prepare the ingredients: Rinse the lentils under cold water and chop the onion, garlic, and any optional vegetables (carrots, etc.).
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft. Add the minced garlic and cook for another 1 minute.
- Spice it up: Add the ground cumin, ground coriander, and ground turmeric (if using). Stir well and cook for about 1 minute until fragrant.
- Add lentils and broth: Stir in the lentils, then add the vegetable broth (or water). Bring to a boil, then reduce the heat to a simmer.
- Cook the soup: Cover and simmer for 20-30 minutes, or until the lentils are tender and the soup has thickened.
- Season and blend: Add salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to partially or fully blend the soup.
- Finish with lemon: Stir in the lemon juice and adjust the seasoning if needed.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and a drizzle of olive oil. Serve with toasted pita bread or any preferred side.
Notes
Nutrition Information (per serving):
- Calories: 180 kcal (9% Daily Value)
- Fat: 2 g (3% Daily Value)
- Protein: 12 g (24% Daily Value)
- Carbohydrates: 30 g (10% Daily Value)
- Fiber: 10 g (40% Daily Value)
- Vitamin C: 15 mg (20% Daily Value)