Middle Eastern Lentil Soup (Printable Version)
# What You'll Need:
01 -
2 cups red split lentils, rinsed and drained
02 -
1 onion, diced
03 -
2 tablespoons extra virgin olive oil
04 -
6 cups water
05 -
3 teaspoons ground cumin
06 -
2 teaspoons turmeric
07 -
½ teaspoon ground black pepper
08 -
Fresh parsley, finely chopped for garnish
09 -
4 lemon wedges for serving
10 -
1 teaspoon salt, plus more to taste
# Step-by-Step Directions:
01 -
Rinse the red split lentils thoroughly under cold water and drain well.
02 -
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until it begins to soften, about 3-4 minutes.
03 -
Add the cumin, turmeric, and black pepper to the softened onions. Stir continuously for 30 seconds to bloom the spices and release their flavors.
04 -
Add the drained lentils to the pot and stir for one minute to coat with the spice mixture. Pour in the water and add salt and pepper.
05 -
Bring the mixture to a boil, then reduce heat and simmer on medium heat for 20 minutes, or until lentils are completely soft. Add more water if needed to achieve desired consistency.
06 -
Ladle the soup into bowls, sprinkle with freshly chopped parsley, and serve with a lemon wedge on the side. Squeeze the lemon into the soup just before eating for a bright finish.
# Helpful Notes:
01 -
The squeeze of fresh lemon just before eating adds essential brightness to the soup.
02 -
Red split lentils are ideal for this soup as they break down during cooking, creating a naturally creamy texture without blending.
03 -
Store cooled soup in an airtight container for up to five days in the refrigerator or freeze for up to three months.
04 -
Reheat on stovetop over medium-low heat or in microwave until thoroughly warmed.