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Arabic Lentil Soup Recipe

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4.3 from 1 review

This comforting Arabic Lentil Soup features hearty vegetables and brown lentils slow-simmered with warm spices like cinnamon, cumin, and a touch of cayenne. The soup is blended to a smooth, creamy texture and finished with fresh lemon juice for a bright, flavorful Mediterranean dish that's naturally gluten free and perfect for any season.

Ingredients

Soup Base

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced

Spices & Lentils

  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 cup brown lentils, uncooked

Liquids & Seasoning

  • 4 cups chicken broth
  • 2 cups water
  • ¼ cup lemon juice, plus more for seasoning
  • Salt and pepper, to taste

Instructions

  1. Sauté Vegetables: Heat the extra virgin olive oil in a large soup pot over medium-high heat. Add the diced onions, carrots, and celery, cooking until tender, about 6-7 minutes. Stir frequently to prevent sticking and season with salt and pepper to taste.
  2. Add Aromatics and Toast Spices: Stir in the minced garlic, ground cumin, and cinnamon. Cook for 30-60 seconds until the mixture is fragrant and spices are toasted. Then add the brown lentils and cook for an additional 1-2 minutes to slightly toast them, enhancing their flavor.
  3. Simmer the Soup: Pour in the chicken broth, water, and lemon juice. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered until the lentils are tender, approximately 30-45 minutes.
  4. Blend the Soup: Carefully ladle the hot soup into a blender and pulse until smooth and creamy, about 90 seconds. Return the blended soup to the pot.
  5. Adjust Seasoning and Serve: Taste the soup and add additional salt, pepper, and lemon juice if desired. Warm the soup gently before serving to enhance the flavors.

Notes

  • Use brown lentils for best texture; red lentils will become too mushy.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust cayenne pepper to taste depending on your preference for spice.
  • Blending the soup is optional if you prefer a chunky texture.
  • Leftover soup stores well in the refrigerator for up to 4 days and freezes well for up to 3 months.

Find it online: https://miracooking.com/arabic-lentil-soup-recipe/