Arabic Lentil Soup
This comforting Arabic Lentil Soup is a smooth, hearty Middle Eastern classic made with red lentils, warm spices, and a bright squeeze of lemon. Naturally vegetarian and protein-rich, Arabic Lentil Soup is an easy one-pot recipe perfect for weeknight dinners, meal prep, and freezing.
Ingredients
- 1 ½ cups red lentils rinsed
- 1 medium onion finely diced
- 2 medium carrots chopped
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander optional
- 6 cups vegetable broth or chicken broth
- Salt to taste
- Black pepper to taste
- Juice of 1 lemon
- Optional Garnish:
- Chopped parsley
- Drizzle of olive oil
- Extra pinch of cumin
Instructions
- Prep Ingredients:
- Rinse lentils under cold water until water runs clear. Chop onion, carrots, and garlic.
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in carrots and garlic; cook for 2 more minutes.
- Toast Spices:
- Add cumin, turmeric, and coriander. Stir for about 30 seconds until fragrant.
- Simmer Soup:
- Add rinsed lentils and broth. Bring to a gentle boil.
- Reduce heat to low, partially cover, and simmer for 20–25 minutes, stirring occasionally. Lentils should be very soft and breaking down.
- Blend:
- Use an immersion blender to blend until smooth (or blend in batches carefully using a standard blender). Adjust thickness with additional hot water or broth if needed.
- Finish:
- Stir in lemon juice. Taste and adjust salt and pepper. Simmer 2–3 more minutes to combine flavors.
- Serve:
- Ladle into bowls and garnish with parsley and a drizzle of olive oil.
Notes
- Rinse lentils well to prevent cloudy soup.
- Toasting spices enhances depth of flavor.
- Soup thickens as it sits—add broth when reheating.
- Blend fully smooth or leave slightly textured, based on preference.
- Tastes even better the next day.