Lentil Soup Recipe

Since the days of Genesis, lentil soup has been a staple dish for many people groups. To this day, many Muslims enjoy the hearty and comforting meal filled with plant-based protein, vitamins, and minerals. 

This Middle Eastern recipe was shared with a Frontiers field worker by her professor to be enjoyed during Ramadan and all year long. It’s a simple way to serve the scents and flavors of the Muslim world in your own home.

Lentil Soup Recipe

Serves 4

• Olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 4 carrots
• 4 celery stalks
• 1.5 cups dried lentils (red, green, brown, or yellow)
• 8 cups vegetable or chicken stock
• 1 teaspoon turmeric
• 1.5 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (less if you prefer a milder spice level)
• Juice of half a lemon

Directions

Place a large pot over medium heat. Add chopped onion and a light coating of olive oil.

When the onion becomes translucent, add garlic, carrots, and celery. Stir. Then drizzle liberally with olive oil.

Add lentils and sauté for 2 minutes, mixing well to ensure all sides are coated with oil.

Add stock and all spices. Stir. Then boil for 30–40 minutes, until lentils are tender.

Turn off heat and add lemon juice. Salt and pepper to taste and top with fresh herbs as desired.

Serve with pita chips or bread and enjoy!