Middle Eastern Lentil Soup
A hearty and aromatic lentil soup seasoned with cumin and paprika, popular in Middle Eastern cuisine.
This soup combines tender red lentils with sautéed onion, carrot, celery and warming spices for a comforting bowl any time of year.
• Updated 4/25/2025
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
Ingredients
- Lentils - 200 g
- Garlic - 2 cloves
- Celery - 1 piece
- Lemon Juice - 2 tbsp
- Water - 1000 ml
- Parsley - 2 tbsp
- Onion - 1 piece
- Carrots - 1 piece
- Cumin - 1 tsp
- Sea Salt - 1 to taste
- Paprika - 1 tsp
- Olive Oil - 2 tbsp
Directions
Step 1
Rinse lentils under cold water.
Step 2
Heat olive oil in a pot over medium heat and sauté onion, carrot and celery until soft.
Step 3
Add garlic, cumin and paprika; cook 1 minute until fragrant.
Step 4
Stir in lentils and water, bring to a boil.
Step 5
Reduce heat, simmer 20–25 minutes until lentils are tender.
Step 6
Season with salt, pepper and lemon juice.
Step 7
Garnish with chopped parsley and serve hot.
Cook's Notes
For extra flavor, garnish with fresh parsley and adjust seasoning to taste.
Nutrition Facts (per serving)
220
Calories
6g
Fat
28g
Carbs
12g
Protein