📝 About This Recipe
This velvety, sun-hued soup is the quintessential Middle Eastern comfort food, reimagined for a fast-paced kitchen without sacrificing its soul. Earthy red lentils melt into a rich base of aromatic cumin and turmeric, brightened by a signature squeeze of fresh lemon that makes the flavors pop. It’s a nutrient-dense, high-protein powerhouse that delivers a sophisticated, creamy texture that feels indulgent yet remains entirely plant-based.
🥗 Ingredients
The Base
- 2 cups Red Lentils (thoroughly rinsed 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 to cook quickly)
- 4 pieces Garlic Cloves (minced)
Spices and Liquid
- 1.5 tablespoons Ground Cumin (the soul of the dish)
- 1 teaspoon Ground Turmeric (for vibrant golden color)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 7 cups Vegetable or Chicken Broth (low sodium preferred)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish and Garnish
- 1/2 piece Fresh Lemon Juice (plus extra wedges for serving)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 loaves Pita Bread (cut into triangles and toasted into chips)
- 1 pinch Aleppo Pepper or Chili Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse under cold running water, swirling with your fingers until the water is no longer cloudy. Set aside to drain.
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2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the finely diced onion and sauté for 4-5 minutes until translucent and just beginning to turn golden.
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3
Stir in the grated carrots and minced garlic. Cook for another 2 minutes, stirring frequently to ensure the garlic doesn't burn.
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4
Add the cumin, turmeric, and smoked paprika to the pot. Toast the spices with the aromatics for 30-60 seconds until the kitchen becomes incredibly fragrant.
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5
Add the rinsed lentils to the pot and stir well to coat every grain in the spiced oil.
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6
Pour in the 7 cups of broth. Increase the heat to high and bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to medium-low, cover the pot partially with a lid, and simmer for 15-20 minutes. The red lentils are done when they have completely broken down and softened.
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8
For a 'quick-service' style silky texture, use an immersion blender directly in the pot to blend about 50% of the soup. This leaves some texture while creating a creamy base.
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9
Stir in the sea salt and black pepper. Taste and adjust seasoning if necessary.
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10
Turn off the heat and stir in the fresh lemon juice. This acidity is crucial for balancing the earthy lentils.
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11
Ladle the hot soup into bowls. Garnish with a sprinkle of fresh parsley and a dash of Aleppo pepper.
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12
Serve immediately with a side of toasted pita chips and an extra lemon wedge on the side.
💡 Chef's Tips
Rinse your lentils thoroughly to remove excess starch for a cleaner flavor and better digestion. Grate the carrots instead of chopping them; they melt into the soup faster, providing sweetness and color without chunky bits. If the soup becomes too thick after sitting (lentils love to absorb liquid), simply whisk in a splash of hot water or broth to reach your desired consistency. Do not add the lemon juice until the very end; boiling the juice can make the soup taste bitter rather than bright. For an authentic 'Street Food' touch, sizzle a little butter with a pinch of paprika in a small pan and drizzle it over the top of each bowl before serving.
🍽️ Serving Suggestions
Serve with crunchy za'atar-dusted pita chips for the perfect texture contrast. Pair with a side of Fattoush salad to add a fresh, crisp element to the meal. A dollop of Greek yogurt or Labneh on top adds a cooling, creamy richness. Enjoy with a glass of iced mint tea or an Araq-based cocktail for a complete Mediterranean experience. Serve alongside a small plate of pickled turnips and olives to cut through the heartiness of the lentils.