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Middle Eastern Lentil Soup

Middle Eastern Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • Pinch cayenne pepper (optional)
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • Salt and black pepper
  • Juice of 1 lemon
  • Sumac, for garnish
  • Chopped fresh parsley or cilantro

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft, about 6 to 7 minutes. Stir in the garlic, cumin, coriander, turmeric, and cayenne and cook 1 minute more.
  2. Add the lentils and broth. Bring to a boil, then reduce to a simmer and cook, partially covered, for 15 to 18 minutes until the lentils are very tender.
  3. Remove from heat and purée the soup with an immersion blender until completely smooth. Stir in the lemon juice, then season with salt and black pepper.
  4. Ladle into bowls, drizzle with olive oil, sprinkle with sumac and parsley, and serve with lemon wedges.

Notes

If the soup thickens after standing, thin it with a little broth or water when you reheat it. For a thinner consistency from the start, increase the broth to 4½ cups.