Dinner

Arabic Lentil Soup Recipe

Name: Arabic Lentil Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Arabic
Ingredients: 1 medium onion, finely chopped; 1 garlic clove, minced; 2 carrots, finely chopped; 1 celery stalk, finely chopped; 1 tomato, chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon turmeric; 1 cup red lentils, rinsed and picked over; 4 cups vegetable broth; Salt and pepper to taste; 1/4 cup chopped fresh cilantro; Lemon, for serving; Olive oil, for cooking (amount not specified, estimate 1-2 tablespoons)

ByMaya Quinn January 19, 2026January 19, 2026

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Introduction

This comforting Arabic Lentil Soup is a flavorful and nutritious dish perfect for any season. Made with warm spices and fresh vegetables, it’s easy to prepare and delightful to enjoy as a wholesome meal.

The image shows a bowl of thick, yellow-orange soup with a smooth texture that fills most of the bowl. On top of the soup, there is a scattered layer of fresh green chopped herbs, likely cilantro, adding a fresh color contrast. The bowl is white with a subtle speckled pattern, and it rests on a white marbled surface. Near the bowl, there are a couple of wedges of lemon and some pieces of brown bread. A shiny silver spoon is placed beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion (finely chopped)
1 garlic clove (minced)
2 carrots (finely chopped)
1 celery stalk (finely chopped)
1 tomato (chopped)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 cup red lentils (rinsed and picked over)
4 cups vegetable broth
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Lemon wedges to serve

Instructions

Step 1: Heat some olive oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until softened.
Step 2: Add the minced garlic, chopped carrot, celery, and tomato. Cook for 7-8 minutes, stirring regularly.
Step 3: Stir in the cumin, coriander, cinnamon, turmeric, and red lentils. Cook for another 1-2 minutes to toast the spices.
Step 4: Pour in the vegetable broth and bring to a simmer. Cook for about 20 minutes, or until the lentils are fully cooked and tender.
Step 5: Season with salt and pepper to taste.
Step 6: Use an immersion blender or hand blender to partially blend the soup until you reach your preferred consistency, either chunky or smooth.
Step 7: Serve hot with a drizzle of lemon juice and a sprinkle of fresh cilantro or parsley.

Tips & Variations

For a richer taste, sauté the vegetables in olive oil or butter before adding spices and lentils.
Add a pinch of chili flakes if you prefer a bit of heat.
Substitute cilantro with fresh parsley if desired.
Use chicken broth instead of vegetable broth for a non-vegetarian version.
Serve with warm pita bread or a side of rice for a more filling meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it has thickened too much.

How to Serve

A close-up view of a bowl filled with orange lentil soup garnished with green cilantro leaves on the surface. The bowl is textured with a light, natural tone and sits on a white marbled texture. A woman's hand is holding and squeezing a half-cut yellow lemon above the soup. To the right, a shiny silver spoon rests on the white marbled surface. In the background, another bowl of the same soup is partially visible, along with a few scattered lentils and a lemon piece. The scene has a fresh and warm feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors have more time to develop. Just store it properly in the fridge and reheat before serving.