Description
This Middle Eastern Red Lentil Soup is a comforting and flavorful dish made with red split lentils, aromatic spices, and fresh lemon juice. It’s a quick and nutritious soup that can be served as a hearty appetizer or a light main course, perfect for warming up on cooler days.
Ingredients
Scale
Main Ingredients
- 2 cups red split lentils
- 1 onion, diced
- 6 cups water
- 4 lemon wedges (for serving)
- 2 tablespoons olive oil
- 3 teaspoons salt
- 2 teaspoons turmeric
- ยฝ teaspoon ground black pepper
- Pinch of finely chopped parsley
- 1 teaspoon additional salt (more to taste, if desired)
Instructions
- Prepare Lentils: Rinse the red split lentils thoroughly under cold water and drain well to remove any impurities, ensuring a clean and smooth soup base.
- Sautรฉ Onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 5 minutes, to develop sweetness and flavor.
- Add Spices: Stir in the turmeric, 3 teaspoons of salt, and ground black pepper with the softened onions. Cook gently for one minute to release their aromas and deepen the flavor.
- Cook Lentils with Spices: Add the drained lentils to the pot and stir for one minute to coat them evenly with the onion and spice mixture, layering the flavors.
- Add Water and Simmer: Pour in 6 cups of water, bring the mixture to a boil, then reduce the heat to medium and cook for 20 minutes, stirring occasionally. If the soup becomes too thick, add more water to reach your desired consistency.
- Finish and Serve: Sprinkle the soup with finely chopped parsley for freshness. Serve hot with lemon wedges on the side, encouraging squeezing fresh lemon juice over the soup just before eating to enhance the bright, tangy flavors.
Notes
- Rinse lentils well to remove dust and prevent grit in the soup.
- You can adjust salt to taste after cooking as per dietary needs.
- Add extra water during cooking if you prefer a thinner soup consistency.
- Serve with warm pita bread for a more filling meal.
- For a creamier texture, blend part of the soup after cooking and then mix back in.
