Middle Eastern Lentil Soup Recipe
Healthy and full of flavor! Middle Eastern lentil soup is simple yet it has exotic flavors you won't forget! This is one of my all time favorite soups!
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Servings: 8 servings
Calories: 108kcal
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
Lentils:
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.
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.
Nutrition
Calories: 108kcal | Carbohydrates: 12g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 370mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2580IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg