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Middle Eastern Lentil Soup

A fragrant and hearty soup filled with lentils, vegetables, and aromatic spices, perfect for a comforting meal any day of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizers, Soups
Cuisine: Middle Eastern
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils Any variety, rinsed
  • 1 medium onion, chopped Yellow or white onion works best
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth Use low-sodium if preferred
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 medium Juice of 1 lemon Freshly squeezed
  • to garnish Fresh parsley Chopped

Method
 

Cooking
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until softened and fragrant.
  2. Stir in the diced carrots and continue to cook for another 3-4 minutes, stirring occasionally, until they start to soften.
  3. Stir in 1 cup of lentils, along with 1 teaspoon each of cumin and coriander. Season with salt and pepper to taste, ensuring all the lentils are well-coated.
  4. Carefully pour in 6 cups of vegetable broth and bring to a boil over high heat.
  5. Once boiling, reduce heat and let it simmer gently for 25-30 minutes or until the lentils are tender but still hold their shape.
  6. Remove from heat and stir in the juice of 1 lemon. This brightens the flavors.
  7. Serve hot, garnished with freshly chopped parsley.

Notes

To store leftovers, place in an airtight container and refrigerate for up to 5 days. Can freeze for up to 3 months. Reheat gently on the stovetop.