📝 About This Recipe
This soul-warming soup is a cornerstone of Middle Eastern hospitality, cherished for its velvety texture and vibrant golden hue. Earthy red lentils are simmered with aromatic vegetables and a signature blend of cumin and turmeric, then finished with a squeeze of fresh lemon to brighten the deep, savory notes. It is a humble yet sophisticated dish that offers a comforting embrace in every spoonful, perfect for breaking a fast or warming a chilly evening.
🥗 Ingredients
The Soup Base
- 2 cups Red Lentils (rinsed thoroughly until water runs clear)
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely grated or diced)
- 4 cloves Garlic (minced)
- 7 cups Vegetable Broth (low-sodium; can substitute with water)
- 1 small Potato (peeled and finely diced to add creaminess)
Spices and Seasoning
- 1.5 tablespoons Ground Cumin (the star spice of the dish)
- 1 teaspoon Ground Turmeric (for that iconic golden color)
- 1/2 teaspoon Ground Coriander
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 lemon Lemon Juice (freshly squeezed)
Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 2 loaves Pita Bread (cut into triangles and toasted or fried)
- 1 pinch Aleppo Pepper or Paprika (for a touch of heat and color)
- 1 lemon Lemon Wedges (for serving on the side)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse them under cold running water, agitating with your hands, until the water is no longer cloudy. Set aside to drain.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion and grated carrots to the pot. Sauté for about 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter.
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5
Add the ground cumin, turmeric, and coriander. Stir constantly for 30-60 seconds to 'toast' the spices in the oil, which unlocks their full aromatic potential.
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6
Add the drained lentils and the diced potato to the pot. Stir well to coat the lentils and potatoes in the spiced oil.
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7
Pour in the vegetable broth (or water). Increase the heat to medium-high and bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes. The lentils should be completely soft and starting to fall apart.
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9
Taste the soup and add the salt and black pepper. Adjust seasoning if necessary.
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10
For a traditional smooth texture, use an immersion blender directly in the pot to blend until creamy. Alternatively, leave it as is for a more rustic, chunky texture.
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11
Stir in the fresh lemon juice. This is a crucial step that balances the earthiness of the lentils.
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12
If the soup is too thick, add a splash of hot water to reach your desired consistency. It should be thick enough to coat a spoon but still pourable.
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13
Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley, a dash of Aleppo pepper, and a drizzle of olive oil.
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14
Serve immediately with crispy pita chips and extra lemon wedges on the side.
💡 Chef's Tips
Always rinse red lentils thoroughly to remove excess starch and debris for a cleaner flavor. Do not skip the potato; its natural starch provides a luxurious creaminess without needing any dairy. If you don't have an immersion blender, you can use a standard blender, but work in small batches and be extremely careful with the hot liquid. Add the salt only after the lentils are soft; salting too early can sometimes prevent the lentils from softening properly. For an extra layer of flavor, sauté a small amount of diced celery with the onions.
🍽️ Serving Suggestions
Serve with homemade pita chips—simply toss pita triangles with olive oil and za'atar, then bake until crisp. A side of Fattoush or a simple cucumber and tomato salad provides a refreshing crunch against the creamy soup. Pair with a dollop of Greek yogurt or labneh on top for added tang and richness. An icy glass of Mint Lemonade (Limonana) is the traditional and most refreshing beverage pairing. A few sprigs of fresh mint added as a garnish can offer a lovely herbal contrast to the warm spices.