This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

    Advertisement
  • Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

  • Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

  • Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutrition Facts

276 calories; protein 16.7g 33% DV; carbohydrates 39.1g 13% DV; fat 7g 11% DV; cholesterol 0.6mg; sodium 524.1mg 21% DV. Full Nutrition

Reviews (230)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2008
Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch. Read More
(507)

Most helpful critical review

Rating: 3 stars
06/20/2011
I think the reviews are a little overrated, since I felt the lemon was quite overpowering. The soup is very different before and after the lemon is added. One should add it gradually, to taste, I think. Read More
(32)
309 Ratings
  • 5 star values: 211
  • 4 star values: 79
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
12/30/2008
Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch. Read More
(507)
Rating: 5 stars
02/12/2008
This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and carrots and add them at the end, it makes it that much better. Then I let it simmer a while longer until the vegetables were soft. Loved it. Read More
(148)
Rating: 4 stars
05/18/2008
I really like this recipe..and after I "Owned" it I liked it evern more!! First of all not everyone can deal with spicy..no worries about eliminating the Cayenne Pepper lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup so blending them and ommitting the reason this soup is so good feels wrong I instead sauteed the onions with carrots and garlice and pureed them and added them to the soup. I also browned some chicken breast bits and threw them in as well. Doubled the cumin and omitted the cilantro. Great recipe!!! Read More
(94)
Advertisement
Rating: 5 stars
10/01/2008
This soup is fantastic. It tastes just like what I enjoy from our local Mid-Eastern restaurant. I highly recommend using lemon juice or a wedge of lemon for a garnish. My personal preference is to serve the soup with a little long-grain rice like Basmati or Jasmine fresh cilantro and a dollop of plain yogurt. Read More
(60)
Rating: 5 stars
03/24/2008
I have been looking for a traditional middle-eastern lentil soup for ages, and this one is PERFECT! I substituted veggie broth for the chicken broth to make the recipe vegetarian. 2 cups of red lentils worked well for me with 6 cups of broth. Read More
(50)
Rating: 3 stars
06/20/2011
I think the reviews are a little overrated, since I felt the lemon was quite overpowering. The soup is very different before and after the lemon is added. One should add it gradually, to taste, I think. Read More
(32)
Advertisement
Rating: 4 stars
02/14/2008
I loved this recipe. I cut the portions in half for a single persons portion. I minced the onion and garlic very small and added them to cook for about 15-20 minutes longer. Because I cooked the lentils longer and stirred frequently, I chose not to blend and get more texture. I used store bought lemon juice and only used about half of what the recipe called for. No time for fresh cilantro, so I added coriander for the minty flavor and it was perfect. Read More
(28)
Rating: 5 stars
02/03/2011
This soup is super quick and easy. We usually serve this with hot naan and sometimes over basmati rice. It's delicious! Read More
(28)
Rating: 5 stars
04/14/2009
i am Lebanese and this is my first time cooking red lentil soup i just made today and loved it so much it's going to be on my dinner table at least ounce a week i added black pepper and dry cilantro to the onion and garlic it was so delicious Read More
(20)