Description
Arabic Lentil Soup is a cozy Middle Eastern classic made with red lentils, warm spices, and a bright squeeze of lemon. Simple, nourishing, and perfect for any season.
Ingredients
1 medium onion, finely chopped
1 garlic clove, minced
2 carrots, finely chopped
1 celery stalk, finely chopped
1 tomato, finely chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon turmeric
1 cup red lentils, rinsed and picked over
4 cups vegetable broth
Salt and pepper, to taste
¼ cup chopped fresh cilantro or parsley
Lemon wedges, for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 2–3 minutes until soft.
Add garlic, carrots, celery, and tomato. Cook for 7–8 minutes, stirring often, until vegetables soften.
Stir in cumin, coriander, cinnamon, turmeric, and red lentils. Cook for 1–2 minutes until fragrant.
Add vegetable broth and bring to a gentle simmer. Cook for 20 minutes, or until lentils are fully tender.
Season with salt and pepper. Blend partially or fully using an immersion blender to desired consistency.
Serve hot with chopped herbs and a generous squeeze of lemon.
Notes
Red lentils cook quickly and create a naturally creamy texture.
For a thicker soup, blend more; for rustic texture, blend lightly.
Lemon is essential—it brightens and balances the spices.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 204
- Sugar: 6 g
- Sodium: 968 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 16 g
- Protein: 13 g
- Cholesterol: 0 mg