Best 3 Middle Eastern Vegetable And Lentil Soup Recipes

Embark on a culinary journey through the vibrant flavors of the Middle East with this tantalizing collection of vegetable and lentil soup recipes. From the hearty and comforting Turkish Red Lentil Soup, bursting with aromatic spices and tender lentils, to the refreshing and flavorful Egyptian Lentil Soup, brimming with garden-fresh vegetables and a tangy lemon-tahini dressing, these soups promise a symphony of flavors and textures. Indulge in the smoky and rich Syrian Lentil Soup, where lentils mingle with charred eggplant and bell peppers, or savor the unique and delectable Iraqi Lentil Soup, where lentils are simmered in a fragrant broth infused with fenugreek and turmeric. These recipes cater to diverse dietary preferences, including a vegan-friendly Jordanian Lentil Soup and a protein-packed Lebanese Lentil Soup, ensuring there's something for everyone to enjoy.

Let's cook with our recipes!

MIDDLE EASTERN LENTIL SOUP

Middle Eastern Lentil Soup image

A Middle Eastern lentil soup made in one pot to feed the souls of many.

Provided by Chef Tariq

Time 25m

Number Of Ingredients 8

Ingredients

1 cup Lentils (brown)
1 Onion (sliced)
5 Garlic (cloves)
1 tbsp Olive Oil
1 tsp Salt
1 tsp Cumin
6 cups Water
2 tbsp Lemon Juice

Steps:

Place pot over medium heat.
Add olive oil.
Add onion and garlic. Cook until just starting to brown.
Add salt and cumin. Stir.
Add lentils. Stir until mixed well.
Add 4 cups of water and allow to cook down. About 10 minutes.
Add remaining water, and lemon juice. Cook another 10 minutes or until lentils are soft.
Turn off heat, using a hand blender, puree mixture until smooth.

Nutrition Facts : Calories 128 kcal, Carbohydrate 22 g, Protein 8 g, Sodium 424 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Middle Eastern Vegetable and Lentil Soup image

A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.

Provided by Melissa Gardner

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
4 cups vegetable broth
2 cups water
1 ¼ cups lentils, picked over and rinsed
1 small eggplant, diced
2 medium zucchini, diced
1 medium tomato, chopped
lemon, zested and juiced
salt and ground black pepper to taste

Steps:

Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 42.1 g, Fat 5.9 g, Fiber 19 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 360.5 mg, Sugar 7.9 g

Tips:

To save time, use pre-cooked lentils or canned lentils.
If you don't have vegetable broth, you can use water instead.
Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini.
If you want a thicker soup, you can blend some of the cooked vegetables before adding them back to the pot.
Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh herbs.

Conclusion:

This Middle Eastern vegetable and lentil soup is a delicious and healthy way to warm up on a cold day. It's packed with vegetables, lentils, and spices, and it's easy to make. So next time you're looking for a comforting and nutritious soup, give this recipe a try.