We mostly enjoyed it as a dal (curried lentils) with rice or roti. Sometimes my mother also used to make cheela (Indian pancakes) with it. I never had it in any other form. As a soup, I tried it for the first time in Dubai when I ordered Lebanese red lentil soup in a restaurant. To be honest, I didn’t like it much then as my taste buds were more used to a more flavorful combination of red lentils with fried garlic, cumin seeds, and green chilies (my mother tempers red lentils with these ingredients). Also, it was not very nicely prepared in the restaurant where we tried it for the first time. However, the second time we had it in a different restaurant, I loved it. It was also mildly flavored but was delicious. Now we make this Middle Eastern-style red lentil soup quite often at home. The best thing about this lemony red lentil soup is that it’s made with pantry staples and is very easy to make. So, whenever you crave a bowl of comforting red lentil soup, you can make and enjoy it without thinking much.
In older time, lentil was considered poor man’s food but in Egypt, lentil grains were found buried in royal tombs too. There are different types of red lentil soup recipes that you will find in the Middle East. Though they all taste almost the same, some have a slightly different way of making it. In a few regions, rice is also added to it like Indian khichdi. But the ratio of rice and lentil in the soup is different than what’s used in Khichdi. Also, the lentil soup gets blended with a blender after getting cooked which is not done in Khichdi.
Ingredient notes
Red lentils: Use good quality organic red lentils. Onion: Feel free to use any type of onion available.Vegetable bouillon cubes: I have used vegetable bouillon cubes and water, you can replace them with vegetable stock.Cilantro: Parsley can be used too if you prefer it.Turmeric powder: It adds a bright yellow color to the soup, makes the soup more nutritious, and adds a mild flavor too.Ground cumin: This spice is used in a lot of Middle Eastern and Indian recipes. It’s one of the key ingredients in this recipe so don’t skip it. You can buy it from the spice section of any Indian or Middle Eastern grocery store. Cayenne pepper: Use any red chili powder depending on how hot or mild you want the soup to be.
Step 2: Add chopped onion and cook until the onion becomes translucent. Step 3: Add chopped celery and carrot. Step 4: Saute for about 2 minutes. Step 5: Add cumin powder, cayenne pepper, turmeric powder, chili flakes, and vegetable bouillon cube. Step 6: Saute for a few seconds. You may add a tablespoon of water also so that the spices don’t get burned. Step 7: Add rinsed red lentils and salt. Step 8: Saute for about a minute. Step 9: Add water and mix everything. Step 10: Cover the pot and cook for around 20 minutes or until the lentils get nicely cooked. Step 11: Remove the bay leaf and blend the soup until smooth and creamy. Step 12: Add fresh lemon juice, chopped parsley/ cilantro, extra virgin olive, and chili flakes. Your quick and easy red lentil soup with lemon is ready to be enjoyed!
Frequently asked questions
Recipe
You can also serve some grilled vegetables, falafels, or falafel wraps with it. To reheat, thaw and then transfer to a cooking pot. Cook until nicely heated. Add more vegetable stock or water, if the soup is too thick. Also, for a fresher taste, flavor it with more ground cumin, pepper, and lemon juice. Drizzle some more extra virgin olive oil on top.
