Description
This cozy Lentil Soup Recipe is inspired by traditional Middle Eastern shorbat addas. Made in one pot with red lentils, warm spices, and a splash of lemon, it’s nourishing, simple, and perfect for busy weeknights.
Ingredients
1 tablespoon oil
1 white onion, finely chopped
300 g red lentils, rinsed
2 teaspoons cumin
2 teaspoons curry powder
½ teaspoon chili powder
1.5 liters boiling water
1 vegetable stock pot or stock cube
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
Optional Toppings
Fresh coriander
Chili flakes
Olive oil
Crispy fried onions
Instructions
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and lightly golden.
Stir in the red lentils, cumin, curry powder, and chili powder, mixing well to coat everything in the spices.
Add the boiling water and vegetable stock. Bring to a quick boil, then reduce the heat and simmer uncovered for 20 minutes, until the lentils are tender.
Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
Serve hot with your favorite toppings and toasted bread on the side.
Notes
This soup naturally thickens as it cools; add a splash of hot water when reheating if needed.
Adjust the chili powder to suit your spice preference.
Stores well in the fridge for up to 4 days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 144 kcal
- Sugar: 2 g
- Sodium: 345 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg