Lentil Soup

Lentil Soup

Prep. 25 mins
Cooking 45 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


2 Cup lentils (red or yellow)
5 Tablespoon cooking oil
1 Large chopped onion
1 carrot, peeled and diced
1 stalk of celery with leaves, chopped
2 Cloves of garlic
8 Cup stock (chicken or meat)
1 Tablespoon ground cumin
1 small onion, chopped
1 Tablespoon lemon juice
Salt and pepper



  • • Rinse lentils well with water.
  • • Heat approximately three tablespoons of olive oil over a medium heat.
  • • Sauté onion, carrots, celery and garlic for ten minutes.
  • • Add stock and lentils, bring to boil; reduce heat let simmer from 45 minutes to one hour or until done. Add salt, pepper and cumin.
  • • Continue to simmer for an additional ten minutes so the lentils will absorb the flavor of the seasonings.
  • • Remove from heat and blend.
  • • Heat two tablespoons of oil in a pan. Sauté chopped onion until golden brown.
  • • Drain the onion on a paper towel to absorb excess oil.
  • • Garnish the soup with lemon juice, fried onion, and serve.


  • Chicken or meat stock can be replaced by vegetable stock. Water can also be used, but the taste will be different.

  • Lentil is called red lentil in certain areas and yellow in another. There are three kinds of lentil: yellow, red and green. Use any kind you like, and follow the same steps.

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