Description
A comforting and flavorful Middle Eastern Red Lentil Soup, featuring tender red split lentils simmered with aromatic turmeric, black pepper, and onions. This easy-to-make soup is perfect for a nutritious meal and is traditionally served with fresh lemon wedges to brighten the flavors.
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
- 4 lemon wedges (for serving)
Instructions
- Rinse Lentils: Rinse the red split lentils thoroughly under cold water and drain well to remove any impurities.
- Sauté Onions: 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 spice mixture.
- Cook Soup: Pour in 6 cups of water, bring the mixture to a boil, then 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, squeezing fresh lemon juice over the soup just before eating for the best flavor.
Notes
- Adjust salt to taste when serving.
- Add extra water during cooking if soup becomes too thick.
- Lemon juice enhances the soup’s tang and balance.
- Pair with warm pita bread or crusty bread for a fuller meal.
- Can be stored in the refrigerator for up to 3 days and reheated gently.
