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.
Servings: 4
Calories: 227kcal
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.
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