Easy Red Lentil Soup with Spices

Get ready to savour the delightful taste of the Middle East with our Easy Red Lentil Soup with Spices! A heartwarming, wholesome, and packed with aromatic spices and hearty ingredients. This dish holds a special spot in Middle Eastern cooking. It’s the kind of soup that embraces you on those days when a touch of soul-warming comfort is all you crave. Made with red lentils and a blend of traditional spices, this soup is a comforting bowl of goodness suitable for everyone, whether you’re an experienced cook or just starting out.

A true cornerstone of Middle Eastern cuisine, the earthy and comforting lentil soup embodies everything reassuring, nutritious, and economical. It’s the epitome of comfort food at its finest—a hearty, thick, and utterly delicious concoction, striking a perfect balance between warmth and tanginess. This soup offers satisfying richness without overwhelming heaviness.

Crafted from red lentils, mingled with the sweetness of onions, celery, garlic, and carrots in a delightful tomato-based broth, it’s elevated with the aromatic infusion of bay leaf, cumin, paprika, and sumac. Its final touch—a vibrant swirl of tahini yogurt, a squeeze of lime juice, and a sprinkle of fresh parsley—adds that extra layer of delightful flavour. It’s so good; one could easily indulge in multiple bowls throughout the week.

Join us as we take you through the origins, preparation steps, and the magic behind the spices that make this Middle Eastern Red Lentil Soup so special. Perfect for a quick meal or a taste of authentic global cuisine, this soup is bound to become a favourite in your kitchen.

What are Red Lentils??

Red lentils, scientifically named Lens culinaris, are a type of legume widely used in cooking worldwide, especially in Middle Eastern, Indian, and Mediterranean dishes. They’re valued for their nutrition, easy cooking, and how versatile they are in recipes.

Here are some key points about red lentils:

1. Nutrition. Red lentils are loaded with essential nutrients, making them an excellent source of plant-based protein—great for vegetarians and vegans. They’re also rich in fibre, aiding digestion and promoting a healthy gut.
2. Vitamins and Minerals. These lentils contain various vitamins like B vitamins (such as folate, thiamine, and vitamin B6) and minerals like iron, potassium, phosphorus, and magnesium. These nutrients are vital for energy, blood cell production, and bone health.
3. Low in Fat and Calories. Red lentils are low in fat and calories. Which makes them a smart choice for weight management while providing essential nutrients.
4. Quick to Cook. Compared to other lentils, red lentils cook fast as they don’t need soaking. When cooked, they become creamy, perfect for soups, stews, curries, and purees.
5. Versatile. Red lentils are incredibly adaptable. They can take the spotlight in a dish. They also complement other ingredients due to their mild, nutty taste that easily absorbs spices and flavours.

In short, red lentils are not just nutritious but also versatile, making them an excellent addition to various dishes while offering several health benefits.

Ingredients Used to Make Easy Read Lentil Soup with Spices :

• Red Lentils. These versatile legumes take centre stage, offering a creamy texture and rich, nutty taste to the dish.
• Olive Oil. A vital ingredient infusing depth and richness into this Middle Eastern-inspired creation.
• Brown Onion.Adding savoury sweetness, providing a flavourful base for the soup.
• Celery. Contributing herbal notes and a delightful crunch to complement the dish.
• Carrot: Bringing natural sweetness and vibrant color to this hearty soup.
• Garlic and Ginger. Aromatic wonders enhancing the soup’s aroma and adding layers of robust flavour.
• Canned Chopped Tomatoes. Offering tangy acidity and a rich tomato base to elevate the dish.
• Bay Leaf. Providing subtle herbal nuances and depth to the soup’s profile.
• Spices. A blend of spices – cumin, coriander, paprika, chilli powder, Aleppo chilli flakes, sumac, salt, and pepper – infusing the soup with bold Middle Eastern flavours.
• Parsley: A fresh garnish adding herbal brightness to the soup’s presentation.
• Vegetable Stock. Enhancing the savoury depth and ensuring a vegetarian-friendly preparation.
• Lemon Juice. A zesty touch, balancing and enhancing the dish’s overall flavour profile.

How to Make Easy Red Lentil Soup

1. Heat the Oil: In a large pan over medium heat, add 2 tbsp of oil. Put in chopped onion, carrot, celery, ginger, bay leaf, and garlic. Sauté until they become tender.
2. Add Spices: Stir in the spices and let them cook for around 30 seconds until they release their aroma. Then, add tomatoes and stir for a few minutes.
3. Combine Ingredients: Put in the lentils, parsley, and stock. Bring it all to a boil, then reduce the heat. Cover the pan and let it cook for 25-30 minutes until the lentils are completely cooked.
4. Adjust Texture: Remove the bay leaf. Use a hand-blender to half-blend the lentil mixture. Stir in the lemon juice and season generously to taste. For a creamier soup, blend it in a blender on high for 2-3 minutes.
5. Reheat the Soup: Pour the soup back into the pan and heat it until hot.
6. Serve the Soup: Ladle the hot soup into bowls.
7. Add Toppings: Drizzle the soup with tahini and sprinkle it with freshly chopped parsley and sumac powder before serving.

.

Helpful Tips and Tricks for Making Red Lentil Soup:

• Rinse Before Cooking: Before using red lentils, rinse them thoroughly under cold water to remove any debris or dust.
• Use Split Red Lentils: Opt for split red lentils as they cook faster, ensuring the soup reaches the desired consistency. Maintain a ratio of 3 cups of liquid (water, broth) to 1 cup of lentils for optimal cooking and a creamy texture.
• Adjust Soup Thickness: Red lentils absorb water, potentially thickening the soup. If it becomes too dense, add half a cup of water to achieve your preferred consistency.
• Proper Cooking Time: Ensuring lentil tenderness is crucial. Some variations might take longer to cook, so simmer until they are soft and thoroughly cooked.
• No Pre-Soaking Needed: Red lentils don’t require pre-soaking and cook relatively quickly, making them perfect for quick meals.
• Enhance Flavour with Spices: Experiment with spices like cumin, paprika, turmeric, or cinnamon to add depth to the mild taste of red lentils.
• Balance Flavours: Add acidity (lemon or lime juice) and salt towards the end of cooking to balance flavours for a vibrant taste.
• Storage: Cooked red lentils store well in the refrigerator for 3-4 days or can be frozen for longer storage, ideal for meal prepping.

Looking for more Middle Eastern Recipes?? Here are few of Our favourites

1. Creamy Herby Zaàtar Labneh Dip
2. Open-Faced Falafel Sandwich with Tzatziki
3. Muhammara
4. Persian Beetroot and Yoghurt Borani

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

.

.

Easy Red Lentil Soup with Spices

Serves: 6 Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

• 1 cup red lentils, rinsed
• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small carrot, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ginger, crushed
• 150 grams canned chopped tomatoes
• 1 bay leaf
• 1.5 tsp cumin powder
• 1.5 tsp coriander powder
• 1.5 tsp paprika 
• ½ tsp chilli powder
• ½ tsp Aleppo chilli flakes
• 1 tsp sumac
• Salt and pepper to taste
• ¼ cup parsley, chopped
• 6 cups vegetable stock
• Juice of ½  a lemon

Garnish:

• Tahini yoghurt
• Chopped parsley
• Sumac powder

method

1. Heat the Oil: In a large pan over medium heat, add 2 tbsp of oil. Put in chopped onion, carrot, celery, ginger, bay leaf, and garlic. Sauté until they become tender.

2. Add Spices: Stir in the spices and let them cook for around 30 seconds until they release their aroma. Then, add tomatoes and stir for a few minutes.

3. Combine Ingredients: Put in the lentils, parsley, and stock. Bring it all to a boil, then reduce the heat. Cover the pan and let it cook for 25-30 minutes until the lentils are completely cooked.

4. Adjust Texture: Remove the bay leaf. Use a hand-blender to half-blend the lentil mixture. Stir in the lemon juice and season generously to taste. For a creamier soup, blend it in a blender on high for 2-3 minutes.

5. Reheat the Soup: Pour the soup back into the pan and heat it until hot.

6. Serve the Soup: Ladle the hot soup into bowls. 

7. Add Toppings: Drizzle the soup with tahini and sprinkle it with freshly chopped parsley and sumac powder before serving.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!