Middle Eastern Lentil Soup Recipe

I recently whipped up my version of Middle Eastern Lentil Soup using red lentils, onion, garlic, and carrots, simmered in hearty vegetable broth with olive oil, cumin, and turmeric. A squeeze of fresh lemon adds brightness to every spoonful. This recipe brings an authentic flavor profile that intrigues me each time I make it.

I’ve been experimenting with some fun twists on classic recipes and this Middle Eastern lentil soup really surprised me. I first made it when I was craving something hearty yet different from the usual and the simple mix of 1 cup red lentils, chopped onion, garlic, diced carrots into 6 cups vegetable broth totally changed the game for me.

A drizzle of 2 tbsp olive oil along with 1 tsp each ground cumin and turmeric lifts this dish into a new level of flavor that reminds me of some tasty, well-known recipes from North Africa and the Middle East. I love how the subtle tang of lemon juice adds a zing, keeping everything fresh and balanced.

It’s a real quick meal thats perfect for dinner if you’re looking for something fulfilling and vegan. Trust me, you might even discover a new favorite in this vibrant twist on a classic recipe.

Why I Like this Recipe

I love how this soup comes together so fast even when I’ve had a long day. I like that it’s packed with simple ingredients, and most of the stuff like red lentils, carrots, and spices are things I always have lying around. The blend of cumin and turmeric gives it a really authentic middle eastern taste that always makes me feel like I’m enjoying something special. Plus, I appreciate the freedom to make it as chunky or as creamy as I want, which means I can mix it up based on my mood. Overall, it’s a healthy, easy, and super comforting meal that I genuinely enjoy making and eating.

Ingredients

• Red lentils: Rich in protein and fiber, red lentils makes the soup hearty and nutritious.
• Onion: Onions brings natural sweetness and a savory depth, loaded with essentials vitamins.
• Garlic: Garlic adds a pungent, zesty kick and its antioxidants really help boost flavor.
• Carrots: Carrots offer subtle sweetness and crunch, plus vitamins and fiber for better health.
• Lemon: Lemon juice gives a bright, tangy contrast that helps elevate the overall flavor.
• Olive Oil: Olive oil enriches the soup with a smooth texture and heart healthy fats.

Ingredient Quantities

• 1 cup red lentils, rinsed well
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, diced
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• Salt and pepper to taste
• Juice of 1 lemon

How to Make this

1. Heat the olive oil in a large pot over medium heat and add the chopped onion. Let it cook until it gets soft.

2. Add the minced garlic and diced carrots to the pot and stir everything together.

3. Pour in the vegetable broth and bring the mixture to a light simmer.

4. Now add the rinsed red lentils to the pot along with ground cumin, ground turmeric, salt and pepper.

5. Stir all the ingredients well and let the soup simmer for about 20 minutes until the lentils and carrots are tender.

6. Once done, squeeze in the juice of one lemon and mix it in.

7. Taste the soup and season with more salt or pepper if needed.

8. If you like a creamier texture, use an immersion blender to blend part of the soup, leaving some chunks for a nicer consistency.

9. Give the soup one final stir and let it simmer for a few more minutes so all the flavors can mix well.

10. Remove from the heat and serve warm, perfect for a cozy dinner. Enjoy your meal!

Equipment Needed

1. Large pot – you need this to hold all the soup ingredients and let them cook evenly
2. Stove – for heating the pot and keeping a steady simmer
3. Knife – used for chopping the onion, carrots, and mincing the garlic
4. Cutting board – to safely prepare your vegetables
5. Measuring cups and spoons – to correctly measure the lentils, broth, olive oil, cumin, and turmeric
6. Colander – for rinsing the red lentils thoroughly
7. Immersion blender – if you want to blend part of the soup for a creamier texture
8. Ladle – for serving the soup after it’s done
9. Citrus juicer – optional, but helps in squeezing the lemon juice neatly

FAQ

Middle Eastern Lentil Soup Recipe Substitutions and Variations

• If you dont have red lentils, try using green or brown lentils but note they might take a bit longer to cook.
• Instead of a medium onion, you can use some shallots or even leeks chopped up fine.
• If you dont have vegetable broth, chicken broth or even water mixed with a bouillon cube works in a pinch.
• Canola or sunflower oil can replace olive oil if you dont have any on hand.
• Lime juice or a light vinegar like apple cider vinegar can take the place of lemon juice.

Pro Tips

1. When you’re heating the oil, try cooking the onions a bit longer until they start to turn golden. This really boosts the flavour of the soup and make it taste richer.
2. Before adding the lentils, toast the spices in the pot for about a minute. This helps release their oils so the cumin and turmeric come out with even more flavor.
3. If you choose to blend part of the soup, leave some chunky bits so you get a mix of smooth and chunky textures. Let the soup simmer a couple minutes afterward so everything comes together nicely.