Description
A flavorful and comforting Middle Eastern lentil soup that’s both spicy and creamy, made with red split lentils, aromatic spices, and fresh lemon juice. This easy-to-make soup is ready in under 30 minutes, making it perfect for a quick, nourishing meal.
Ingredients
Main Ingredients
- 2 cups red split lentils
- 1 onion, diced
- 2 tablespoons olive oil
- 6 cups water
Spices
- 3 teaspoons salt
- 2 teaspoons turmeric
- ½ teaspoon ground black pepper
Garnish
- Pinch parsley, finely chopped
- 4 lemon wedges (see note 1)
- 1 teaspoon additional salt, more to taste (optional)
Instructions
- Rinse Lentils: Rinse the red split lentils under cold running water until the water runs clear, then drain well to remove excess starch and impurities.
- Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion softens and becomes translucent, approximately 5 minutes.
- Add Spices: Stir in the salt, turmeric, and ground black pepper with the softened onions. Cook for about 1 minute to release the spices’ aroma and flavor.
- Combine Lentils and Water: Add the drained lentils to the pot and stir them with the spiced onions for about one minute to coat them well. Pour in 6 cups of water and stir to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium. Let the soup simmer uncovered for 20 minutes, stirring occasionally. Add more water if the soup becomes too thick and you prefer a thinner consistency.
- Add Parsley and Serve: Once cooked, sprinkle the soup with finely chopped parsley. Ladle the soup into bowls and serve each with a wedge of lemon.
- Add Lemon Juice: Squeeze fresh lemon juice into the soup just before eating to add a bright, tangy flavor that complements the spices perfectly.
Notes
- Note 1: Serving lemon wedges allows each person to adjust the tartness to their preference. The lemon juice enhances the soup’s flavor and balances the spices.
- You can adjust the level of salt and black pepper according to taste.
- If you like a creamier texture, you can blend a portion of the soup and then stir it back in.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
