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Arabic lentil soup


1 medium size onion chopped 

1 tbsp garlic paste 

2 cups yellow/orange lentils 

2 boxes vegetable broth 

1 tsp turmeric, cumin, white pepper and salt 

¼ cup finely chopped, fresh parsley 

1 lemon juiced  

1 tbsp olive oil 



In a deep medium pan, fry the garlic paste and the chopped onion on a medium heat for three minutes. Then, add the spices and cook for couple more minutes. Next, add the desired type of lentil to the mix and stir it for two minutes and add the vegetable broth to the mix, cover and let it cook for 40 minutes and stir from time to time to prevent the lentil from sticking to the bottom of the pan.  After 40 minutes, sprinkle the chopped parsley on the soup mix, stir it, and add the lemon juice to the soup mix and cook on a low heat for 2 minutes. 

Sprinkle some bread chips on top of the soup when serving it and enjoy

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