Description
Arabic Lentil Soup
This comforting and authentic Arabic Lentil Soup captures the essence of Middle Eastern flavors. A perfect blend of lentils, rice, fresh ginger, and spices like cumin and coriander creates a hearty, aromatic dish. Garnished with parsley, mint, and a hint of sumac, it offers a bright and refreshing finish. Ideal for warming up on a chilly day, this soup pairs wonderfully with warm flatbreads or a light Mediterranean salad.
1 cup red lentils, rinsed
1/2 cup green lentils, rinsed
1/2 cup rice, rinsed
1 large onion, finely chopped
2 carrots, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp olive oil
1 tsp turmeric powder
1 tsp cumin powder
1 tsp ground coriander
1/2 tsp ground allspice
1 tsp Aleppo pepper or paprika
8 cups vegetable stock
Salt and pepper to taste
2 bay leaves
1 tbsp tomato paste
1 tbsp pomegranate molasses (optional)
Fresh parsley, mint, sumac, and lemon wedges for garnish
Directions:
1. Heat olive oil in a large pot. Sauté onions, garlic, and ginger until fragrant.
2. Add carrots and spices; stir well.
3. Incorporate lentils, rice, stock, and tomato paste. Simmer for 20-25 minutes.
4. Remove bay leaves, adjust seasoning, and garnish before serving.
Prep Time: 15 mins
Kcal: 311
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all lentils and rice are thoroughly rinsed. In your large pot, heat the olive oil over medium heat. Add the finely chopped onion, sautéing for 5 minutes until soft. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the diced carrots and all dry spices (turmeric, cumin, coriander, allspice, Aleppo pepper), toasting for 30 seconds to unlock their flavors. Add the rinsed red and green lentils, rice, vegetable stock, bay leaves, and tomato paste. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and rice are tender. Remove the bay leaves. For a creamier texture, you can blend half the soup with an immersion blender. Stir in the pomegranate molasses if using, and season with salt and pepper.
Serving Suggestions
This soup is a complete meal but is elevated with the right accompaniments. Serve it piping hot in deep bowls. Generously garnish with chopped fresh parsley, mint, a pinch of sumac, and a lemon wedge on the side for squeezing. Warm pita bread, flatbread, or crusty baguette are perfect for dipping. For a fuller meal, pair with a simple Mediterranean salad of cucumber, tomato, and red onion with a lemon-olive oil dressing, or a side of hummus and olives.
How-to Summary
In summary: Sauté onion, garlic, and ginger. Toast spices with carrots. Add rinsed lentils, rice, stock, and tomato paste. Simmer until tender. Finish with pomegranate molasses, salt, and pepper. Garnish with herbs, sumac, and lemon.
Frequently Asked Questions
Can I use only one type of lentil? Yes, you can use 1.5 cups of only red lentils for a faster-cooking, creamier soup. The green lentils provide texture, so the result will be different but still delicious.
What can I substitute for pomegranate molasses? A squeeze of extra lemon juice with a tiny pinch of sugar or a teaspoon of balsamic glaze can provide a similar sweet-tart note.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock as the soup thickens when chilled.
Is this soup freezer-friendly? Absolutely. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this in a slow cooker or Instant Pot? For a slow cooker, sauté aromatics first, then add all ingredients and cook on low for 6-8 hours. For an Instant Pot, use the Sauté function for the first steps, then add remaining ingredients and pressure cook on high for 10 minutes, with a natural release.
Common Mistakes to Avoid
- Not rinsing lentils and rice: This can leave a dusty residue in the soup.
- Burning the spices: Toast them only for 30 seconds with the carrots to prevent bitterness.
- Overcooking: Simmer just until lentils are tender. Overcooking can make them mushy.
- Skipping the garnish: The fresh herbs, sumac, and lemon are essential for the authentic, bright finish.
- Underseasoning: Lentils need ample salt. Always adjust seasoning at the end of cooking.
Conclusion
This Arabic Lentil Soup is more than just a meal; it’s a bowl of comforting, spiced warmth that nourishes the body and soul. Its simplicity in preparation belies the deep, complex flavors achieved through classic spice blends and fresh garnishes. Whether you’re seeking a hearty weeknight dinner or an impressive starter for guests, this versatile recipe is sure to become a cherished staple in your kitchen. Enjoy the process of making it and the delightful results.