This post may contain affiliate links. Please read our disclosure policy.
A healthier Middle Eastern Red Lentil Soup recipe that is hearty, filling, and full of comforting flavor. This one-pot soup is super easy to make and perfect for a weeknight dinner. Plus, it’s vegan, vegetarian, and gluten-free.
You may also like this crockpot lentil soup or this lentil salad recipe.
I grew up eating lentil soup back when we lived in Africa. For those of you who know me and my background, I come from the Middle East (I am Lebanese), even though I was born and raised in West Africa. Lentil soup is must serve dish at almost every family gatherings and you can find this in the menu of every middle eastern restaurant. Crushed red lentil soup is especially popular during the month of Ramadan served with homemade hummus, tabbouleh, Beef kafta, or chicken kafta. Yummy!
If you’re looking for a good Meatless Monday dinner this winter, Middle Eastern Red Lentil Soup is the perfect recipe! This soup is fast and simple to make, and all made in one pot for easy cleanup. It’s made with onions, carrots, red lentils, seasonings, and fresh lemon for a burst of bright flavor. It’s a very filling and hearty soup that will satisfy kids and adults alike.
Why I love this dish
- Hearty: Lentils are a great vegan or vegetarian option because they are full of plant-based protein and fiber. Plus, this soup is full of vitamin B, iron, folate, and other nutrients.
- It’s budget-friendly. Lentils are so affordable, which makes this a great Meatless Monday dinner or meal to serve to a large family.
- Delicious and flavorful. The flavors in this lentil soup come from the earthy turmeric and warm cumin. Add some fresh lemon to pull it all together. So delicious!
Ingredients Needed
This is just a list of ingredients you will need to make this easy Lentil Soup Recipe. Full measurements are listed further down below in the recipe card.
- Olive oil: I sometimes use avocado oil
- Onion: use white onion
- Garlic cloves: must use fresh garlic
- Carrots: I prefer fresh over canned.
- Seasonings and herbs: Ground turmeric, Ground Cumin, Kosher salt, and Black pepper
- Red lentils: You need to look for the peeled and orange-colored lentils (like you see in the image below)
- Water
- Lemon: fresh lemon
- Fresh curly parsley
How to Make Red Lentil Soup
- Saute veggies. Heat the oil in a large pot or Dutch Oven. Sauté the onion, garlic, and carrots for 3-4 minutes, until softened and slightly golden.
- Add other ingredients. Stir in the remaining ingredients except for parsley. We love washing the lentils before adding it in.
- Cook soup. Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.
- Serve with garnishes. Once the soup is ready, taste, and adjust the salt if needed. Serve hot, garnished with freshly chopped parsley and lemon wedges.
Tips and substitutions
- Olive oil: You can substitute it with avocado oil, peanut oil, vegetable oil, or sunflower oil.
- Onion: You can use yellow onion, white onion, or sweet onion.
- Lentils: You can substitute the red lentils for green, although the flavor and texture will be slightly different.
- Use fresh lentils: Old lentils won’t soften, even with a long cooking time. Use lentils that are newly bought for best results.
- Sort the lentils: Before cooking, quickly sift through the lentils to remove any small debris or pebbles. Wash/rinse the lentils thoroughly.
- Simmer gently: Lentils can easily get mushy if they are cooked on too high of heat. Simmer the soup gently for soft, but not mushy, lentils.
How to make in your instant pot
- First, place the instant pot into sauté mode. Heat the oil.
- Then, add the onion, garlic, and carrots and cook for 2 minutes. Stir frequently until onion and carrots have softened.
- Next, add the remaining ingredients in the pot except for the parsley. Don’t forget to rinse out the lentils before adding them in.
- Place the lid over the pot. Press the pressure cook button, place it on high, and let it cook for 15 minutes. When it’s done, quick release, open the lid, and mix.
- If it’s not thick enough to your liking, you may keep it on saute mode for another 5 minutes.
- Serve with some fresh parsley and lemons.
Frequently asked questions
It is not necessary to soak the lentils before cooking, but you can do so if you prefer. Soak in cold water for about 30 minutes, then remove any debris that floats to the top. This is a completely optional step and does not seem to have a big effect on cooking time or the final soup.
This red lentil soup recipe will last in the fridge for up to 1 week. You can reheat in the microwave or on the stove.
This vegan or vegetarian lentil soup is great for freezing and serving later. Cool the soup completely, then freeze it in a sealed container for up to 4 months. Thaw, then reheat in the microwave or on the stove.
Here are some side ideas that go well with red lentil soup.
Bread: naan, pita, or artisan bread loaf
Simple salad: A simple green salad or this Cucumber and Tomato Salad would be good pairings.
Veggies: Roasted Garlic Cauliflower or my Crispy Baked Parmesan Zucchini Fries would be good sides.
More soup recipes
- Vegan Lentil Soup
- Beef Stroganoff Soup Recipe
- Homemade Tomato Rice Soup
- Vegan Thai Sweet Potato Soup
- Sausage and White Bean Soup
- Healthy Asparagus Soup Recipe
Pin this now to find it later
Pin It
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Easy Middle Eastern Red Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2-3 garlic cloves, pressed or minced
- 3-4 medium carrots, chopped into big chunks
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups red lentils
- 5 cups water, or vegetable broth
- 1 lemon, half juiced, half cut into wedges to serve with
- Chopped fresh parsley, one bunch, for garnishing
Instructions
- Heat the 1 tablespoon olive oil in a large pot or Dutch Oven.
- Sauté the 1 large onion (chopped), 2-3 garlic cloves (minced), and 3-4 medium carrots for 3-4 minutes, until softened and slightly golden.
- Stir in the remaining ingredients (1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon kosher salt1/4 teaspoon black pepper, 1 1/2 cups red lentils, 5 cups water, and 1 lemon) except for parsley.
- Bring the soup to a boil, then cover and reduce heat to low. Cook for 20-25 minutes, or until lentils are tender and soup has thickened.
- Once the soup is ready, taste and adjust the seasoning if needed.
- Serve hot, garnished with Chopped fresh parsley.
Video
Notes
- Olive oil: You can substitute it with avocado oil, peanut oil, vegetable oil, or sunflower oil.
- Onion: You can use yellow onion, white onion, or sweet onion.
- Lentils: You can substitute the red lentils for green, although the flavor and texture will be slightly different.
- Wash the lentils: Make sure you wash the lentils thoroughly. This will remove starches and debris from the lentil.
- Use fresh lentils: Old lentils won’t soften, even with a long cooking time. Use lentils that are newly bought for best results.
- Water or broth: If you prefer using vegetable broth it’s fine. But water works just as great.
- Sort the lentils: Before cooking, quickly sift through the lentils to remove any small debris or pebbles.
- Simmer gently: Lentils can easily get mushy if they are cooked on too high of a heat. Simmer the soup gently for soft, but not mushy, lentils.
- Storage: Store in a sealed container in the fridge for up to 1 week.
- Freezing: Cool completely, then store in an air-tight container for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty, easy, quick, cheap, and easy on a sensitive stomach. Couldn’t ask for a more perfect recipe 🙂 It being vegan is also a nice touch.
Thank you for sharing this recipe. I am going to try it tomorrow. Can I add potato to the soup?
Thanks again!
Mandy
Hi Mandy. You sure can
Very good lentil soup that is simple and not too busy with the flavors. I used 2 cups of vegetable broth and 3 cups of water, but otherwise followed exactly and it was perfect. Added a few dashes of Texas Pete Hotter hot sauce in my bowl and it was… perfecter lol. I will probably make this often, thanks for the recipe.
Glad you loved it.
Excellent easy recipe. Just made it. Added no salt chicken stock and a tsp of Jamaican curry sauce.
Will make again, love how versatile it is. Thank you!!
Jamaican curry sauce sounds so good with this.