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Middle Eastern Lentil Soup Recipe – just a few basic ingredients to make this delicious, flavorful and nutritious soup. Great as a side soup or a light meal. Packed with Middle Eastern flavors, due to the combination of two very distinct spices – turmeric and cumin.
This Middle Eastern Lentil Soup Recipe requires just 30 minutes to make. I use red split lentils that cook fast and taste delicious. You can either puree the soup after it is cooked for a smoother, lighter and creamier texture, or leave it chunky as it is.
I’m hoping you are not getting tired from the soup overload lately. But having a toddler, that stays at home with me (no daycare yet!), I have to cook something every day. Thankfully my whole family loves lentils and I cook them almost every week. This is why I often alternate between green, brown and red lentils.
Cooking red lentils is the easiest and I can say that they are my favorite! I’ve also made amazing appetizer dip with them, but I most often use them in soups.
WHAT MAKES THE UNIQUE FLAVOR OF THIS SOUP?
It is the combination of cumin and turmeric.
I do have some Bulgarian lentil soup recipes, that often call for cumin. Cumin is a great seasoning for lentils. But after trying a similar red lentil soup, seasoned with cumin and turmeric I was amazed by its taste and flavor! There is a Middle Eastern restaurant by my house that offers a similar soup and it is the most-popular item on their menu.
This Middle Eastern Lentil Soup is very easy to make on the stove top.
All you need to do is cook some onion, garlic and carrots for 2 minutes. Then add seasoning, rinsed red lentils and water (you can use chicken or vegetable stock). Simmer for 20-25 minutes until the lentils are fully cooked. Garnish with parsley and lemon and serve. Fast to make, simple and delicious!
What kind of lentils should you use for this Middle Eastern Lentil Soup Recipe?
Quick cooking, red lentils work best, they save time, take a lot of flavor from the seasoning and create a creamy texture, without the need of blending the soup.
Middle Eastern Lentil Soup Recipe
Video
Ingredients
- 2 tbsp vegetable oil
- 1/2 cup chopped onion
- 1/2 cup carrots, chopped, optional
- 3 garlic cloves, pressed or minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt, more to taste
- 1/4 tsp black pepper
- 1 1/2 cups red lentils
- 6 cups water
- lemon juice for serving
- parsley for garnishing
Instructions
- Heat oil in a large pot or Dutch Oven. Add onion, garlic and carrots and cook for 2-3 minutes, until softened, stirring frequently.
- Add in the turmeric, salt, pepper, cumin and turmeric. Add lentils and water, stir to combine. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are cooked. Add more water if needed, to thin the soup.
- Add more salt and pepper, if needed to taste. Serve with lemon juice, (adding 1 tsp per bowl makes it taste amazing). Garnish with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the flavors of this soup, Mira! And that color is just gorgeous. I need to cook with those spices more often, so I can’t wait to try this out. Sounds perfect for dinner!
Hello Mira, this lentil soup sounds yummy! I will make at home. I have no dutch oven.Can I make it at non stick cookware or something?
Hi Elena, yes, you can make it in a non stick cookware.
Turned out very bland. Are the proportions correct? I added more cumin and turmeric after blending it. Next time I would at least double both spices and add more onions and garlic as well.
Hi Elizabeth, sorry it was bland to you, these are the proportions that I used. Of course you can add more cumin and turmeric to your taste. One small onion (1/2 cup chopped) is the amount I use for 1 1/2 cups of lentils. Of course double the spices, but they are a little too strong for most people, this is the reason why I’ve used these amounts. Readers can always increase/reduce the amounts to their taste.
Delish! Added more space and garlic but other than that! Thanks!
I’m so glad you liked it!
Love this!!!!! And better with the carrots . Thanks. I even shared on my i.g
This soup is delicious. I also added some chopped ginger and fresh coriander at the end. I didn’t have a lemon so used fresh lime juice instead. Loved it. Beautiful colour, amazing flavours. Thanks for sharing. 🙂
So glad you like it! I love the idea of adding ginger, will do next time. Yeah, lime juice works great or even some apple cider vinegar.
Simple, quick, healthy and affordable. I really enjoyed this recipe. As for the seasonings – I like the way they are, having un-brined my tongue from processed foods typical of traditional western diets here in America. Thank you for helping us all on line to finding flavorful food that doesn’t rely on salt to be tasty. 🙂
Absolute comfort food in a bowl! And so very easy to put together. Will be in my regular round of soups to enjoy through the cool months ahead. Thank you!
Delicious just as recipe is printed. Quick easy and is now on my regular soup rotation. Thank you!!!
I made this tonight. It’s the lentil soup recipe I’ve been looking for to substitute for the good soup that is at the middle eastern restaurant that is 50 miles away from my house. going to make it again tomorrow. Could anyone tell me what the crunchy stuff is that they put in the soup at the restaurant. I really like that. Thank you,
Bacon bits or veggie “baco’s” are often used with lentils.