Lentil soups are stable in Mediterranean cuisines. When it comes to soup, we already know how hearty, warm, and cozy it can be. Similarly, these perfectly spiced and creamy few ingredient lentil soups are a perfect healthy bowl for cold and rainy days. It is effortlessly easy to make and needs 30 minutes of your time.
Lentils are the staple of Mediterranean cuisine
Lentils are one of the known staples in Mediterranean cuisines. Originally, the staple soup came from the Levant region. The creamy texture with earthiness flavor of spices is the perfect harmony for everyone to enjoy. Normally a lentil soup base has no more than 5 ingredients, but different Middle East regions have their spin by adding other vegetables. The most popular vegetable to use in lentils are usually carrots, celery, and potatoes.
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Ingredients for lentil soup
The main ingredient to start with is the Lentils. Different regions of the Middle East may use different lentils like red or yellow. We are using Red lentils in our soup. Another vital base ingredient is the spices, especially the cumin. Cumin just not give the earthy savory flavor to the soup but also has many health benefits.
Our recipe is a very basic one; that’s why you can customize it by adding different vegetables or broth. The most commonly added vegetables are carrot, celery, and potato. These ingredients add more creaminess and a hint of sweetness as well. Moreover, potatoes can give more body to the soup due to their scratchy nature.
People also use vegetable or chicken broth as a soup base instead of water. Vegetable or chicken broth will enhance the flavors and make it very savory. It is up to your preference.
Health benefits Mediterranean lentil soup
Some people find lentils hard to digest or gassy, and cumin helps develop the digestive enzymes that make the food digest easily. That’s why it is an ideal choice for everyone, even for the patients. It helps in body recovery and helps fuel up the body with energy to build immunity.
On the other hand, lentils are high in protein, iron, and polyphenols. Polyphenols are the compounds that help the body fight against the harmful agents that cause heart diseases and cancer.
Meatless lentil soup:
This lentil soup is meatless, and it is a great alternative for vegans and vegetarians. Due to high protein and iron levels, it is the best substitute for meat, especially for people who want to reduce weight and adopt a healthy lifestyle. Lentil soup is essential among vegetarians and vegans.
Overall, the dish is well-balanced with protein, fiber, iron, magnesium, and Folic acids. That’s why it is considered a complete meal for people of all ages and often used to treat cold in the Middle East.
Other Recipes you might like:
- Cheddar broccoli soup from scratch
- Bulgur pilaf with vermicelli and Chicken
- baked chicken leg and thigh quarters
- Chicken enchilada with Philadelphia cream cheese
Mediterranean Lentil Soup
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients for Mediterranean lentil soup
- 1 cup Red Lentils
- 2 tbsp jasmine rice (Optional)
- ½ cup chopped onions
- 3 tsp curry powder
- 1/2 tsp turmeric powder
- salt to taste
- 3 tbsp oil
- 2 tsp freshly chopped parsley (For garnishing)
- Lemon wedges (For garnishing)
Instructions:
1. In a bowl, lentils and rice until water runs clear.
2. Add them to a cooking pot with 5-6 cups of water. Let it simmer on medium heat for 15 to 20 minutes. You can also pressure cook lentils for 10 minutes.
3. Once the lentil and rice are mushy, blend them in the blender or with an emergent blender. You can add 1 to 2 cups of water if the mixture is too thick; it will help with the consistency and ease the blending process.
4. In a separate saucepan, heat the oil and sauté the chopped onion until translucent.
5. Take the pan off the heat and add curry powder and turmeric powder. Mix it and cook the mixture on low heat for a minute while stirring.
6. Now add the onion mixture and salt to the lentil mixture.
7. Let it simmer on medium heat for 5 to 10 minutes until it thickens to the desired consistency. Do stir occasionally to avoid sticking and burning.
8. Serve hot with a sprinkle of parsley and a wedge of lemon.
How to Serve Lentil Soup
It can be served with literally anything or can be eaten on its own. Our favorite way to serve this soup is with pita bread, naan bread, garlic bread, and fried croutons. It can also be served with a bowl of rice. One of the most popular ways of serving the Middle Eastern Lentil soup is by sprinkling nuts, herbs, and a squeeze of lemon.
A hearty bowl of soup can never go wrong. It doesn’t matter if it is winter or summer, breakfast or dinner, soup can be very warming, mood-lifting, and healthy. Middle Eastern Lentil soup fulfills all your nutritional and health requirements that are not often fulfilled by regular meals. And the tasty is worth trying. You will definitely keep coming for more.
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Easy Mediterranean lentil soup
Ingredients
- 1 cup Red Lentils
- 2 tbsp. jasmine rice (Optional)
- 1/2 cup Chopped onions
- 3 tsp Curry powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 3 tbsp. Oil
- 2 tsp freshly chopped parsley (For garnishing)
- Lemon wedges (For garnishing)
Instructions
- In a bowl, lentils, and rice until water runs clear.
- Add them to a cooking pot with 5-6 cups of water. Let it simmer on medium heat for 15 to 20 minutes. You can also pressure cook lentils for 10 minutes.
- Once the lentil and rice are mushy, blend them in the blender or with an emergent blender. You can add 1 to 2 cups of water if the mixture is too thick; it will help with the consistency and ease the blending process as well.
- In a separate saucepan, heat the oil and sauté the chopped onion until translucent.
- Take the pan off the heat and add curry powder and turmeric powder. Mix it and cook the mixture on low heat for a minute while stirring.
- Now add the onion mixture and salt to the lentil mixture.
- Let it simmer on medium heat for 5 to 10 minutes until it thickens to the desired consistency. Do stir occasionally to avoid sticking and burning.
- Serve hot with a sprinkle of parsley and a wedge of lemon.
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