Middle Eastern Lentil Soup

Middle Eastern Lentil Soup can be made a number of ways. You can use stock to make it, but many people like to add their own special ingredients.

The stock is what gives this soup its rich and creamy flavor and can be used as a base for adding more flavorful vegetables or herbs. Here are some of our favorite Middle Eastern recipes, and which ones we have found to be the most tasty:

If you are looking for an authentic Middle Eastern Lentil Soup recipe then I have just the right one for you. Middle Eastern Lentil Soup Recipe only a couple of simple ingredients to create this healthy, tasty and nutritious soup.

Perfect as a quick meal or a side dish. Best enjoyed as a hot soup packed with true Middle Eastern flavours, thanks to the blending of two very different spices, one red and one black.

Every time I think about Middle Eastern Lentil Soup, Jordan and the Middle East comes to mind. This particular recipe is derived from a traditional soup called makhaira had over a long visit to Petra, which was previously in the Iraq region.

Cooking this traditional lentil soup is easy (just so simple that it is even quick and simple) which means it is also popular during the day as well. You’ll want to begin by gathering your ingredients.

The most important ingredient to remember when making Middle Eastern lentils soup is that you need to use an old, dry makhaira or rutabag, otherwise the soup will not taste right. A good, fresh pot is always best, as they tend to be smaller, so that you can fit more into the pot and they also tend to have a better flavor than soup bones or rutabag.

Middle Eastern Lentil Soup

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Spicy and creamy, this delicious Middle Eastern lentil soup is bursting with flavors! Plus, it comes together in less than 30 minutes!


  • 2 cups of red split lentils

  • 1 onion

  • 2 tablespoons extra virgin olive oil

  • 6 cups water

  • 3 teaspoon ground cumin

  • 2 teaspoon turmeric

  • ½ teaspoon ground black pepper

  • A pinch of finely chopped parsley

  • 4 lemon wedges

  • 1 teaspoon salt (more to taste)


  • Rinse the lentils and drain.
  • n a large pot, heat the olive oil and add the finely chopped onion and cook until it starts to soften.
  • Add the drained lentils to the pot and stir for one minute. Then, add the water, salt, cumin, pepper, and turmeric.
  • Bring the ingredients to the boil and let boil on medium heat for 20 minutes. Add more water if needed, to thin the soup
  • Sprinkle the soup with finely chopped parsley and serve with a lemon wedge.
    Squeeze in the lemon just before eating.

Reference : gatheringdreams.


Comments are closed.