Arabic Lentil Soup

Arabic lentil soup is made with hearty vegetables and brown lentils simmered with warm spices, like cinnamon and cumin, then blended until smooth.

My Lebanese family has made many variations of this Arabic Lentil Soup over the years. It’s one of my favorite comfort foods because it’s warm, nutrient-dense, and protein-packed. I love using lentils as a protein substitute for meat. They’re high in protein and fiber, but low in fat. Since lentils are common in Middle Eastern cooking, I tend to use them in different ways on a regular basis. Some of my favorite recipes with lentils include Curried Lentils with Sweet Potatoes, and Lentils, Rice, and Caramelized Onions (mujadara).

Ingredients

• Olive oil: Used to sauté the vegetables before they finish cooking in the broth.
• Onion: I use a white onion for mild flavor that caramelizes quickly for a bit of an added punch.
• Carrots: Adds a hint of sweetness to the soup, along with some bright color and added nutrients.
• Celery: Doesn’t add much flavor, but adds a lot of vitamins and fiber.
• Garlic: Aromatic and intense flavor that is almost always used in my cooking.
• Warm spices: Cumin, cinnamon, and cayenne give this soup the warm, comforting, deep flavor.
• Lentils: I usually use brown lentils. They’re packed with B vitamins and essential minerals like folate, iron, phosphorus, and potassium.
• Chicken broth: Makes for a flavorful base for the soup.
• Lemon juice: Adds a bit of acidity and bright flavor that helps to balance out the dish.

Easy Substitutions

• Make this dish fully vegetarian and vegan by using vegetable broth instead of chicken broth.
• You could really use any lentils instead of brown, but if I don’t use brown I typically use green lentils or red lentils.
• Give the soup a bit more of a tangy by adding fresh or canned tomatoes.

How to Make Arabic Lentil Soup

Step 1. Chop your carrot, celery, and onion into small pieces.

Step 2. Sauté your onions, celery, and carrots in olive oil in the bottom of a large pot, just until the onions start to look translucent.

Step 3. While vegetables are cooking, add in the warm spices, garlic, and some salt and pepper to taste. I like to use a microplane to grate my garlic.

Step 4. Next add the lentils and toast for a couple minutes, then add the broth, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 45 minutes until the lentils are tender.

Step 5. Blend once everything is tender and soft. You can do this either in a typical blender, or you can keep it in the pot and use an immersion blender.

Step 6. Once smooth, you can garnish with fresh parsley or other fresh herbs.

Then serve and enjoy your Arabic Lentil Soup!

Frequently Asked Questions

More Soups

• Green Chile Stew
• Lebanese Lentil Soup with Greens
• 15 Bean Soup with Ham
• Lamb Vegetable Soup
• Roasted Butternut Squash Soup
• Minestrone

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This Arabic lentil soup really embodies some of my favorite things about Middle Eastern food. It’s warm and aromatic, full of fresh vegetables and healthy proteins, and it’s best served with your family around the table.

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