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EASY MEDITERRANEAN LENTIL SOUP

Easy Mediterranean Lentil Soup

Lentil Soup, known as Shorbet Adas, is a staple in Mediterranean cuisines. When it comes to soup, we already know how hearty, warm, and cozy it can make us feel. In Arab countries, Mediterranean lentil soup is an essential dish in the Ramadan spread, as it is prepared on most days of Ramadan. Similarly, this perfectly spiced and creamy few-ingredient lentil soup is a perfect healthy bowl for cold and rainy days. It is effortlessly easy to make and only needs 30 minutes of your time.
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Course: Soup
Cuisine: Mediterranean
Keyword: Health benefits Mediterranean lentil soup,, Ingredients for lentil soup,, Ingredients for Mediterranean lentil soup, Meatless lentil soup:,, Mediterranean lentil soup,
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Calories:
Author: Jeehan

Ingredients

  • 1 cup red lentils
  • 2 tablespoon jasmine rice (optional)
  • ½ cup chopped onions
  • 3 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • salt to taste
  • 3 tablespoon oil
  • 2 teaspoon freshly chopped parsley (for garnishing)
  • lemon wedges (for garnishing)

Instructions

  • In a bowl, wash 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; this will help with the consistency and it ease the blending process.
  • 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 them 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 it hot with a sprinkle of parsley and a wedge of lemon.

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