Description
This comforting Middle Eastern Red Lentil Soup is a nourishing and flavorful dish made with red split lentils, aromatic spices, and fresh lemon juice. Perfect for a quick and healthy meal, it combines the earthiness of turmeric and black pepper with the freshness of parsley and the tang of lemon to create a vibrant, satisfying soup.
Ingredients
Scale
Main Ingredients
- 2 cups red split lentils
- 1 onion, diced
- 6 cups water
- 2 tablespoons olive oil
- 3 teaspoons salt
- 2 teaspoons turmeric
- ½ teaspoon ground black pepper
- Pinch of finely chopped parsley
- 1 teaspoon additional salt (more to taste)
For Serving
- 4 lemon wedges
Instructions
- Rinse Lentils: Rinse the red split lentils thoroughly under cold water and drain well to remove any impurities.
- Sauté Onion: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 5 minutes.
- Add Spices: Stir in the turmeric, 3 teaspoons salt, and black pepper with the softened onions. Heat gently for a minute to release their flavors.
- Add Lentils: Add the drained lentils to the pot and stir for one minute to coat them with the onion and spices mixture.
- Cook Soup: Pour in 6 cups of water, then bring the mixture to a boil. Reduce heat to medium and cook for 20 minutes, stirring occasionally. Add more water if the soup becomes too thick.
- Garnish and Serve: Sprinkle the soup with finely chopped parsley. Serve hot with lemon wedges on the side. Squeeze fresh lemon juice over the soup just before eating for the best flavor.
Notes
- Adjust the salt according to your taste preference.
- For a smoother soup, use an immersion blender to partially blend before serving.
- Add extra water during cooking if the soup thickens too much.
- Serve with warm pita bread for a heartier meal.
