Description
Spicy and creamy Middle Eastern–style lentil soup made with red split lentils, cumin, and turmeric. Ready in under 30 minutes.
Ingredients
Scale
- 2 cups red split lentils
- 1 medium onion, diced
- 2 tablespoons olive oil
- 6 cups water
- 3 teaspoons ground cumin
- 2 teaspoons turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Pinch parsley, chopped
- 4 lemon wedges
Instructions
- Rinse the lentils and drain.
- Heat olive oil in a large pot and cook onion until soft.
- Add cumin and turmeric and stir until fragrant.
- Add lentils and stir for one minute.
- Add water, salt, and pepper.
- Bring to a boil and cook for 20 minutes.
- Serve with parsley and lemon.
Notes
- Store in the fridge up to five days or freeze up to three months.
- Reheat gently on stovetop or microwave.
- Red split lentils give the soup its creamy texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 402
- Sugar: 3g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 16g
- Protein: 24g
- Cholesterol: 0mg