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    Home » Soups

    Middle Eastern Lentil Soup

    Published: Apr 7, 2020 Updated: Nov 24, 2020 by Alison Hope · This post may contain affiliate links · 4 Comments

    Jump to Recipe Jump to Video Print Recipe
    Middle Eastern Lentil Soup

    This simple Middle Eastern style red lentil soup is so filling that you can have it as a main course! It’s easy to make, high in protein and insanely delicious.

    Middle eastern lentil soup topped with black pepper and fresh parsley in a black bowl.

    We were introduced to this style of red lentil soup when we were living in Dubai and fell instantly in love with it.

    It’s a creamy blended soup that is SUPER easy to make, requiring just 6 simple ingredients. And in spite of the fact that it’s super creamy there is no cream anywhere to be found.

    It’s hearty, nourishing and so satisfying. And since it has a good amount of protein in each bowl, this can easily suffice as a main course and not just an appetizer.

    And if you love easy lentil recipes then check out our absolutely delicious lentil curry.

    Red lentil soup in a black bowl.

    How To Make Middle Eastern Lentil Soup

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add peeled and chopped onion to a pot along with some olive oil and cumin and sauté until the onions are softened.
    • Add some diced carrots and toss them with the onions.
    • Add in some dried red lentils and toss them with the carrots and onions.
    • Now add in some vegetable stock and mix in.
    • Bring it to the boil and then reduce heat, cover the pot and leave to simmer (stirring occasionally) until the lentils are soft and cooked.
    • Remove from the heat and blend the soup using an immersion blender. If you don’t have an immersion blender, then let it cool for a while before transferring it to your regular blender jug in stages, blend it and return it all to the pot once blended.
    • And now your soup is ready to serve.
    Step by step process photo collage of making middle eastern lentil soup.

    Recipe Notes:

    Red Lentils: This recipe uses dried red lentils or split red lentils. It won’t work as well to use a different kind of lentil.

    Serving: Serve it with a sprinkle of black pepper and some fresh chopped parsley and some lemon wedges on the side. Some delicious bread for dipping is also a great idea.

    Appetizer or Main Course: If you’re serving this as an appetizer then it will easily serve 4. If you want to serve it as a filling main course then it will serve 2. Feel free to double the recipe if you need more servings.

    Gluten-Free: This soup is naturally gluten-free and doesn’t require any changes to the recipe.

    Middle eastern lentil soup in a black bowl.

    Storing and Freezing

    Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave or on the stovetop.

    It’s also freezer friendly for up to 3 months if you’d like to freeze it. Let it thaw overnight in the fridge and then reheat as usual.

    Middle eastern lentil soup in a black bowl with a spoon.

    More Delicious Soup Recipes

    1. Pumpkin Soup
    2. Creamy Carrot Soup
    3. Tomato Basil Soup
    4. Roasted Butternut Squash Soup
    5. Creamy Zucchini Soup
    6. Sweet Potato Soup
    A slice of bread dipping into a bowl of red lentil soup.
    Middle eastern lentil soup

    Middle Eastern Lentil Soup

    This simple middle-eastern style red lentil soup is so filling that you can have it as a main course! It's easy to make, high in protein and insanely delicious.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Arabic, Lebanese, Middle Eastern
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 227kcal
    Author: Alison

    Ingredients

    • 1 Tbsp Olive Oil Extra Virgin
    • 1 Medium Onion Chopped
    • 1 tsp Cumin
    • 2 Medium Carrots Diced
    • 1 cup Dried Red Lentils Or Split Red Lentils
    • 4 cups Vegetable Stock or Broth
    • Salt and Pepper To Taste

    For Serving:

    • Ground Black Pepper
    • Fresh Chopped Parsley
    • Lemon Wedges
    US Customary – Metric

    Instructions

    • Add olive oil, chopped onion and cumin to the pot and sauté until the onions are softened.
    • Add the diced carrots and toss them with the onions.
    • Add the dried red lentils and toss them with the carrots and onions.
    • Add the vegetable stock and mix in.
    • Bring it to the boil and then reduce heat, cover the pot and leave it to simmer (stirring occasionally) until the lentils are soft and cooked.
    • Remove from the heat and blend the soup using an immersion blender. If you don't have an immersion blender, then let it cool for a while before transferring it to your regular blender jug in stages, blend it and return it all to the pot once blended.*
    • Add salt and pepper to taste.
    • Serve with a sprinkle of ground black pepper, some fresh chopped parsley and some lemon wedges on the side.

    Video

    Notes

    1. Red Lentils: This must be dried red lentils or split red lentils. This soup won’t work out quite as well with different color lentils. 
    2. Vegetable Stock/Broth: The vegetable stock we use is very salty so this soup usually doesn’t need extra salt when we make it. Of course if you use a lower sodium version then you will definitely need to add more salt/pepper at the end so that your soup isn’t bland. 
    3. Immersion Blend: An immersion blender comes in very handy when making soups. It’s a highly recommended (very affordable) kitchen tool. 
    4. Storage: This soup keeps very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove. It’s also freezer friendly if you’d like to freeze it. 

    Nutrition

    Serving: 1Serve | Calories: 227kcal | Carbohydrates: 36g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 966mg | Potassium: 576mg | Fiber: 15g | Sugar: 6g | Vitamin A: 5613IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Stefanie Tarita

      November 06, 2022 at 7:14 pm

      I had planned on making this soup all week but hadn’t looked closely at the ingredients. I became skeptical today when I started making it because there are so few ingredients. I didn’t think it could possibly turn out thay flavourful. I was so wrong. This is delicious! And so easy. thanks for a great recipe!!5 stars

      Reply
      • Alison Hope

        November 07, 2022 at 8:46 am

        So happy you enjoyed it Stefanie! Thanks for the awesome review.

        Reply
    2. Miriam

      April 17, 2020 at 10:09 am

      This soup is amazing! And it’s perfect for right now since it uses items that last for ever! Definitely bookmarked this one. Thanks so much.5 stars

      Reply
      • Alison Hope

        April 17, 2020 at 10:14 am

        Perfect! Thanks Miriam!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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