Soup · Middle Eastern

Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp olive oil; 1 large yellow onion; 3 cloves garlic; 2 medium carrot; 2 medium celery stalk; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ¼ tsp cayenne pepper; 2 tbsp tomato paste; 1 ½ cups red lentils; 1 can diced tomatoes; 6 cups vegetable broth; 1 tsp kosher salt; ½ tsp black pepper; 1 lemon; ¼ cup fresh parsley

Prep15 min

Cook40 min

Total55 min

Yields6 servings

DifficultyEasy

Hearty red lentils cooked down with aromatics, warm spices, and a bright squeeze of lemon — a deeply satisfying bowl that comes together in under an hour.

Ingredients

6 Servings

3 tbspolive oil
1 largeyellow onion(diced)
3 clovesgarlic(minced)
2 mediumcarrot(peeled and diced)
2 mediumcelery stalk(diced)
2 tspground cumin
1 tspground coriander
½ tspground turmeric
¼ tspcayenne pepper
2 tbsptomato paste
1 ½ cupsred lentils(rinsed until water runs clear)
1 candiced tomatoes(14 oz)
6 cupsvegetable broth(or chicken broth)
1 tspkosher salt(plus more to taste)
½ tspblack pepper
1lemon(juiced (about 3 tbsp))
¼ cupfresh parsley(roughly chopped, for serving)

Method

01
Heat the 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering.
02
Add the diced yellow onion and cook, stirring occasionally, for 6–7 minutes until softened and lightly golden.
03
Add the minced garlic, diced carrot, and diced celery. Cook for 3 minutes, stirring frequently, until the vegetables begin to soften.
04
Push the vegetables to the side and add the 2 tsp cumin, 1 tsp coriander, ½ tsp turmeric, and ¼ tsp cayenne directly to the oil. Toast the spices for 30 seconds, then stir everything together.
05
Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and coats the vegetables.
06
Add the 1 ½ cups red lentils and stir to coat them in the spiced base.
07
Pour in the can of diced tomatoes and the 6 cups vegetable broth. Add the 1 tsp salt and ½ tsp black pepper. Stir to combine.
08
Bring the soup to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the lentils have completely broken down and the soup is thick.
09
Use an immersion blender to partially blend the soup — about 8–10 seconds of blending leaves a creamy texture with some body. Alternatively, transfer one-third of the soup to a blender, purée, and stir it back in.
10
Squeeze in the juice of the lemon, taste, and adjust salt as needed. If the soup is thicker than you like, stir in a splash of broth or water to loosen.
11
Ladle into bowls and finish with the ¼ cup fresh parsley. Serve with crusty bread or warm pita.

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Adapted from public domain & community sources