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.
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.
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.
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.
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.
More Delicious Soup Recipes
- Pumpkin Soup
- Creamy Carrot Soup
- Tomato Basil Soup
- Roasted Butternut Squash Soup
- Creamy Zucchini Soup
- Sweet Potato Soup
Middle Eastern Lentil Soup
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
- 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.
- 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.
- Immersion Blend: An immersion blender comes in very handy when making soups. It’s a highly recommended (very affordable) kitchen tool.
- 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.
I use this recipe as a base and add garlic, zataar, and extra parsley to add a bit more flavour and it’s delicious.
Thanks so much for sharing and for your review Dee!
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!!
So happy you enjoyed it Stefanie! Thanks for the awesome review.
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.
Perfect! Thanks Miriam!