This soup is so easy you will love it! The depth of flavor in this soup is amazing and the lemon juice added before serving gives it a fresh citrus kick.
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What is Middle Eastern lentil soup?
You will find versions of this soup at most Middle Eastern or Arabic restaurants. The ingredients are simple. The most common ones are dry green lentils or red lentils, olive oil, onion, celery, carrots, garlic, vegetable broth, cumin, salt, allspice and fresh lemon juice. The soup is typically blended once the lentils are soft for a smooth texture. You can blend as much or as little depending on your desired texture. This is a staple food in most countries in the Middle East. I like to serve mine with some pita bread on the side for dipping.
The lemon infusion at the end brightens up the flavors of this fabulous Middle Eastern lentil soup. One great thing about lentils is that they don't take as long to soften as other beans, so this Middle Eastern soup can be made in very little time.
A short history of lentils
Lentils are thought to have originated in Central Asia, and one of the first foods to have been cultivated nearly 8,000 years ago. Lentils are mentioned in the Bible on a couple of occasions: Jacob traded his brother Esau his birthright for a bowl of lentils. Jacob was hungry after spending all day working in the fields. Lentils were also used by the Jewish people to make a bread during the exile years in Babylon. Today the leading producers of lentils are: India, Syria, China and Turkey. Lentils are super healthy! 1 cup of lentils has 18 grams of protein and 16 grams of dietary fiber. Lentils are also rich in B vitamins, potassium, Calcium and Zinc.
How to make Middle Eastern lentil soup step by step
- Step 1: Gather all your ingredients and have them measured, chopped and ready to go: dry green lentils, olive oil, onion, celery, carrots, garlic, vegetable broth, cumin, salt, allspice, lemon juice. This is a very simple and quick recipe so it is good to have it prepared.
- Step 2: In a soup pot heat the olive oil on medium and add the onions, carrots celery and garlic. Sauté until the onion is translucent.
- Step 3: Add 4 cups of the vegetable broth.
- Step 4: Add the lentils and bring to a boil and cook until the vegetables are soft.
- Step 5: The lentils will expand and check the carrots with a spoon and see if they are soft.
- Step 6: Add the cumin, salt and allspice. Turn down the heat to low and allow to simmer for 30-40 minutes.
- Step 7: Using an immersion blender break up the solids until mostly smooth.
- Step 8: Add the remaining vegetable broth and simmer for an additional 15 minutes. Add the lemon juice before serving.
Thickening Options
Use cornstarch to thicken this soup and add it to the onions, carrots and celery as soon as the onions are translucent. The cornstarch coats the vegetables so it fully integrates once you add the broth and you don't end up with clumps.
An extra little tip if you’re interested: you can also make your soup thicker by adding egg to it. All you must do is beat 2 eggs and add ¼ cup of lemon juice. Slowly stream this into your soup as it cooks. You may see some white strands from the egg while it cooks and thickens. That’s ok!
Equipment Needed
- Dutch oven: I love my Le Creuset 5 quart Dutch oven to make soup. The heat is very even and they last a lifetime.
- Immersion blender: I use this all the time for soups the need blending, puréeing whole canned tomatoes for chili or soups and fruit smoothies. I like this soup very smooth.
- Glass prep bowls: I use a variety of sizes to make any dish and it helps keep me organized before I begin cooking.
Frequently Asked Questions
Yes, this soup freezes very well. Allow it to cool completely and portion into containers. Store in air tight containers for up to 3 months. After thawing and reheating you can add a little water to the desired consistency.
Sure, just allow it to cool and store in the refrigerator for up to 3 days in an air tight container. Reheat on the stove or in the microwave.
Yes, it uses no animal products.
Yes, sauté the vegetables in sauté mode then add the rest of the ingredients and cook on high pressure for 15 minutes. Let the pressure release naturally. Blend the soup and add the lemon juice and salt to taste.
If you like the exotic flavors of Middle Eastern food here are some of my favorites you can bookmark for later:
- Chicken shawarma is a dish you can make on the grill or pan sear with small pieces of chicken, a tasty spice bend and then wrap in a pita with a tomato, onions and top with a yogurt sauce.
- Zatar or za’atar is a spice blend you can easily make at home for dipping oils, sprinkle on hummus or toasted pita bread.
- Lamb stew infused with rose water, dried apricots, cherries and almonds has a really nice combination of sweet and savory flavors in a rich broth.
- A salad to try would be a traditional Middle Eastern style tabouleh or tabbouleh that consists of lots of parsley along with bulgur wheat, mint, tomato and onions. You will love the bright flavors in this dish!
- Your meal Middle Eastern dinner would not be complete without a dessert of these pistachio rose water shortbread cookies. These are so easy to make and have such a nice floral note.
Middle Eastern Lentil Soup Recipe
Ingredients
- 1 cup dry green lentils rinsed
- 1 ½ Tbsp olive oil
- 1 onion diced
- 1 stalk celery diced
- 2 carrots diced
- 2 garlic cloves minced
- 7 cups vegetable broth
- 3 tsp cumin
- 1 tsp Kosher salt
- ⅛ tsp allspice
- 2 Tbsp lemon fresh squeezed juice
Instructions
- In a soup pot heat olive oil on medium. Add the onion, celery, carrots, and garlic. Sauté until onion is translucent. Add 7 cups of broth and the lentils. Bring to a boil and cook until the vegetables are tender. Add cumin, salt, and allspice. Turn down heat to low and allow to simmer for about 30-40 minutes.
- Using an immersion blender blend solids thoroughly.
- Add the remaining broth and simmer for an additional 15 minutes.
- Add the lemon juice and additional salt to taste.
Video
Notes
You can use green, brown, yellow or red. The split lentils will cook faster so just take a few out with a spoon while cooking and see when they are soft. Once they are soft you can blend them smooth.
Thickening options:
Use cornstarch to thicken this soup and add it to the onions, carrots and celery as soon as the onions are translucent. The cornstarch coats the vegetables so it fully integrates once you add the broth and you don't end up with clumps. An extra little tip if you’re interested: you can also make your soup thicker by adding egg to it. All you must do is beat 2 eggs and add ¼ cup of lemon juice. Slowly stream this into your soup as it cooks. You may see some white strands from the egg while it cooks and thickens. That’s ok! Instant Pot:
Sauté the vegetables in sauté mode then add the rest of the ingredients and cook on high pressure for 15 minutes. Let the pressure release naturally. Blend the soup and add the lemon juice and salt to taste. FAQs Q: Can I freeze this soup?
A: Yes, this soup freezes very well. Allow it to cool completely and portion into containers. Store in air tight containers for up to 3 months. After thawing and reheating you can add a little water to the desired consistency. Q: Can I make this dish ahead?
A: Sure, just allow it to cool and store in the refrigerator for up to 3 days in an air tight container. Reheat on the stove or in the microwave.
Angela
This looks delicious! I love trying different ethnic dishes and I am looking forward to trying this lentil soup, Pinned 🙂 Would love for you to share it at my Sunday Fitness & Food Link-Up at: http://www.marathonsandmotivation.com
Beth (OMG! Yummy)
Did you know that it is the Int'l Year of the Pulse and that lentils are pulses! In fact, we plan on announcing that our next ingredient on Tasting Jerusalem will be lentils. So versatile yet a simple soup is still one of my favorite things to do with a lentil. This is a lovely story - glad your bday dinner turned out so well.
Analida
Hi Beth, I didn't know this is the International year of the pulse. How cool!!! As a matter of fact, I've been working on an article for the blog on pulses. I will have to hurry up and finish it. Yes, lentils are very versatile. I am also glad my bday dinner turned out; things did not bode well when we headed out that night.
Caroline
Lentil soup can be so comforting - I imagine just what you needed on a snowy night! - and I love Middle Eastern flavors. This sounds delicious.
Analida
Thanks Caroline. Yes, lentil soup is comforting. By the time we left the restaurant the snow had abated somewhat, thankfully.
Denise Wright
I love lentils but I never seem to make them. I buy them and they sit in my cupboard for a year and then I throw them out and buy some more. But I do love them and this looks most delicious!
Analida
Thanks Denise. Lentils are awesome. I will be making more in the future.
Kristen @ A Mind Full Mom
I am glad you enjoyed your birthday dinner, even if it wasn't what you had planned. The soup looks great by the way!
Analida
Thanks! Like I said sometimes when you least expect it....
Alison
I love lentil soup, it is so tasty. Yours looks lovely
Analida
thanks Alison!
Joy @ Joy Love Food
Sounds like you made the right restaurant choice, I love lentil soup, this version with the allspice and lemon juice sounds wonderful!
Analida
I think I made the right choice too!! The funny thing is that it was my son who chose; I just agreed.
Lentil soup is so comforting.
Michelle | A Dish of Daily Life
We love lentil soup here so much! I make it all the time. Our versions are similar...I've never used celery though. I'll have to try yours too! 🙂
Analida
The celery was my idea. I try to do a mirepoix base for all my soups. Give it a shot and let me know what you think.
Aaron S.
Just made this tonight and OMG! What a delicious take on lentil soup! Ours had just the right balance of heat and a little sour from the lemon juice. Added a little drop of sour cream and some fresh parsley as a garnish, made some crusty bread and we were all happy campers! Thanks for the recipe, it'll end up being a winter staple for sure.
Analida
Hi Aaron, I am so glad you liked it. It is such a simple recipe, but so good. The sour cream and parsley sound like a great addition.n I am now thinking that I have to make some soon too, as well as some crusty bread.
You are so welcome! Enjoy your weekend.
Molly
Wow. This is the real thing. Thank you so much for publishing your recipe. I have been trying to make Middle Eastern Lentil Soup for years and was never successful. I used to go to The Middle East Restaurant in Cambridge, Massachusetts to eat their Lentil Soup and Pumpkin Kibby. Tastes just like it! I can't thank you enough. Maybe you will publish your Pumpkin Kibby recipe next!
LilaMarie214
I haven't even finished cooking (currently boiling) and didn't even have all the ingredients or all the ingredients for the allspice substitute but I did a taste test.... so delicious!!!❤❤❤❤❤❤ I have no blender so I won't blend them either. Can't wait to eat my lentils! Thank you for the recipe!
Analida
This sounds wonderful! I have always blended mine but I bet they go great over some rice too!
Iseult
I'm looking forward to making this. What kind of lentils do you use for this soup? From the picture it appears they are brown or green lentils...?
Analida
We always use green lentils. Let me know how you like it. It is one of my family's favorite dishes!
Patti@PattyCakesPantry
I have only recently learned to love and appreciate lentils. My mother never cooked them when I was growing up. This soup is amazing. I love the combination of the cumin and allspice. This soup will definitely be making a return appearance on our table. I pinned your recipe, so I will be able to find it again. Thank you for sharing such an amazing recipe!
Marisa F. Stewart
Our temperature is plummeting and this soup looks like it would definitely warm you from the inside out. I make our own flatbread and the Lentil soup would taste so good with the bread. Thank you for the tips. I have some lentils in the pantry just waiting for a good recipe.
Candice
The perfect, hearty soup! I made a batch when my husband was out of town, freezed it in little jars, and we got to enjoy them together when he got back... definitely a great, freezer-friendly recipe. Thanks for sharing!
Shelley
I adore lentil soup, too - you're so right that it's just such a comforting, nourishing, warming thing to eat on a cold night! What a delicious idea your son had to add allspice! And your history of lentils was a great addition, along with your helpful step-by-step photos! Oh my, I totally wish I had a bowl of this to enjoy right now! Luckily, it's super easy to make! 😉
Leanne
I love it when recipes are inspired by restaurant experiences. It's so fun trying to recreate them at home. This soup looks so comforting. I haven't made a lentil soup since last winter, so I really need to get on that since the weather is getting much colder. Thanks for the inspiration!
Kate
I used to make lentil soup a lot but I haven't for a while, I'm going to try this recipe next it looks really good! I bet the lemon juice really adds some nice bright flavor.
Amy
This soup looks wonderful! I love how your son is the one who chose the allspice ingredient to make the dish flavors pop! I can’t wait to try!
Jo
Lentils soups can be so comforting, hearty and completely delicious! The spices and flavors of this soup is absolutely amazing! Love myself a bowl of this lentils soup any day.
Sasha
I absolutely love lentils and this looks like such a comforting and delicious way to use them! Perfect for chilly evenings like we're having now.
Natalie
I love spices you used here in this recipe. Sounds so full of flavor. It's perfect soup to warm you this fall. I must give it a try.
Shalimar Nissen
I just made this and it is HEAVEN!
Analida
Thank you so much Shalimar! I am so glad you liked the recipe!
Allison
Hi Analise. I am going to make this soup tonight.
Just a bit of trivia about lentils, Canada is the world’s largest producer of lentils with the bulk of them grown in the province of Saskatchewan.
Production. In 2016, global production of lentils was 6.3 million tonnes, led by Canada with 51% and India with 17% of the world total (table). Saskatchewan is the most productive growing region in Canada (95% of Canadian lentils grown).
Cheers!
Allison
Sorry Analida, autocorrect changed your name before I realized it. 🙄
Jez
Sodium content is 1131mg?! What's causing this amount of salt?
Analida
Hi Jez, Thanks for pointing that out. I believe the nutrition calculator made an error. I recalculated the values and it comes out at 370mg sodium per serving.
spectrekitty
I have the lentils, & I can buy the other ingredients.
But about the most sophisticated equipment in the kitchen I have access to... is a soup pot.
What I'm saying is, I don't have a blender of ANY kind. Could this recipe be made without reducing the solids in this way?
And what did people do before there WERE blenders?
Thanks for any suggestions you can give me!
Analida
Hi, thanks for the question. My great Aunt used to make her potato leek soup with a potato masher in the soup pot. My son's culinary text books suggest using the old French technique of forcing the solids through a fine mesh sieve. So you could try one of these methods and potato mashers and sieves are fairly easy to locate and have many uses. Let me know how you make out!
GaryEldridge
Excellent!
👍👍👍👍👍
Thanks for the great recipe, just what I was looking for!
Analida
Thanks Gary! I am so glad you liked the recipe!
Shannon
This recipe was great. Will be putting this in the rotation!
Analida
Thank you Shannon! I am so glad you enjoyed the lentil soup!
Kathleen
I’ve made this lentil soup twice now and can say it is one of the most delicious soups I’ve ever had! I even doubled the recipe the second time I made it. Would absolutely recommend!
Analida
Hi Kathleen! I am so glad you liked this soup! I usually make this during the cold winter months but miss it during the summer.
Ashley
I love your suggestion about adding beaten egg into the soup to make it thicker. That's such a great tip!
Analida
Thanks Ashley!
Rebecca knox
This was a very easy and delicious recipe. It tasted just like the restaurant where I first had it.
Analida
Thanks Rebecca! I am so glad you liked the lentil soup!