Creamy Lentil Soup

When I think back to my childhood, one of the most comforting and heartwarming dishes that always takes me back to Ramadan is a steaming bowl of lentil soup. It’s a staple across the MENA (Middle East and North Africa) region, especially during the holy month of Ramadan, and for good reason. Lentil soup is not only nourishing and filling after a long day of fasting, but it’s also rich in tradition, love, and family. Growing up, this soup was always made with care and shared around the table to break the fast. The aroma of the spices, the warmth of the broth, and the satisfying texture of the lentils made every Ramadan iftar feel even more special.

Whether it's during the long, warm evenings of Ramadan or just a cozy winter day, lentil soup holds a special place in my heart. It’s a dish that brings people together, one spoonful at a time. And it’s incredibly easy to make, so I’m excited to share the recipe that has been passed down through generations and is enjoyed across the MENA region.

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Ingredients
Instructions
Variations & Tips
Storage
Related
Pairing

Ingredients

The simplicity of this soup is what makes it so comforting. Its base of onions, garlic, and warming spices is enhanced by the hearty lentils that cook up into a smooth, velvety texture. It’s also incredibly versatile, with each family adding their own unique touch. Some might include a hint of cumin, others may add turmeric, and many will finish it off with a dollop of tangy yogurt.

Red Lentils
Potatoes
Carrots
Olive Oil
Onions
Garlic
Stock

See recipe card for quantities.

Instructions

Step 1: Chop your vegetables and rise your lentils.

Step 2: After sautéing your vegetables add in your rinsed lentils.

Step 3: Add stock and let it cook for 20-30 min. Once cooked, blend the soup.

Step 4: Serve with a drizzle of olive oil and sumac or chopped parsley.

Variations & Tips

Spicy Kick: If you like a bit of heat, add a small chopped chili pepper or a pinch of red pepper flakes when sautéing the vegetables.
Lemon or Yogurt: Some people like to serve their lentil soup with a squeeze of fresh lemon juice or a dollop of yogurt for added tang and creaminess.
For a Richer Taste: For a deeper flavor, you can sauté the onions and garlic in ghee instead of olive oil.
Add Meat: Some versions of lentil soup include small pieces of lamb or chicken for extra protein. You can add diced meat after sautéing the onions and garlic, then cook it with the rest of the ingredients.

No matter the variation, this soup always carries the essence of Ramadan: a time for reflection, togetherness, and gratitude.

Storage

Store your soup in an airtight container for up to 3 or 4 days and to make it last longer you can freeze the soup for up to 3 months. My favorite way to store frozen soups and meals is with Soupercubes.

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Pairing

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Print Recipe

Appetizers and Sides, Recipes, Soup

Lentil Soup

This recipe is inspired by the lentil soup my mom made during Ramadan, but it can be enjoyed year-round. It’s easy to make, nourishing, and, most importantly, soul-satisfying. Here’s how to make your own cozy lentil soup at home.

Print Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 8-10 servings

Ingredients

2 cups dried red lentils
1 medium onion, finely chopped
3 garlic cloves, minced
2 medium carrot, diced
2 medium potato, diced
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
Salt and black pepper, to taste
6 cups vegetable or chicken broth
1 tablespoon lemon juice
Fresh cilantro or parsley, for garnish

Instructions

Prepare the Lentils:

Rinse the lentils under cold water to remove any impurities. Set them aside.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5-7 minutes, until softened and translucent.
Add the garlic, carrot, and potato. Sauté for another 3-4 minutes until the vegetables start to soften and the garlic becomes fragrant.

Add the Spices:

Stir in the cumin, salt, black pepper and turmeric. Let the spices cook with the vegetables for a minute or two to release their flavors.

Cook the Soup:

Add the rinsed lentils to the pot, followed by the vegetable or chicken broth. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils and vegetables are tender and the soup has thickened.

Blend the Soup:

Once the soup is cooked, you can either leave it chunky or blend it for a smoother texture. To blend, use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy. If you prefer a chunkier texture, you can skip this step.

Adjust Seasoning:

Taste the soup and adjust the seasoning with salt If you like a bit of tang, add the lemon juice for a fresh finish.

Serve:

Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley. If you like, drizzle some olive oil and sumac on top.

Enjoy!

Serve this soup hot, ideally with warm bread and dates. It’s the perfect way to break your fast during Ramadan or simply enjoy a nourishing meal on a chilly evening.