Jacob's Middle Eastern Lentil Soup

Warm, nourishing, and bursting with bold flavors, Jacob's Middle Eastern Lentil Soup is the ultimate comfort food with a vibrant twist. This hearty recipe combines the earthy goodness of red and green lentils with fragrant spices like cumin, coriander, and turmeric, creating a rich, aromatic base. Diced vegetables, a splash of lemon juice, and fresh parsley elevate the soup with freshness and brightness, while a hint of paprika adds subtle smoky depth. Ready in under an hour, this easy-to-make soup is both wholesome and satisfying, delivering plenty of plant-based protein and fiber in every bowl. Perfect for cozy weeknight dinners or make-ahead meal prep, this one-pot wonder will quickly become a staple in your soup repertoire!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 2 medium, diced carrot
• 2 diced celery stalk
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon paprika
• 1 cup red lentils
• 0.5 cup green lentils
• 6 cups vegetable stock
• 1 14-ounce can diced tomatoes
• 1 bay leaf
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until translucent.

Step 3

Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the ground cumin, coriander, turmeric, and paprika to the pot. Stir well to coat the vegetables with the spices and cook for 1 minute to toast the spices.

Step 5

Rinse the red and green lentils under cold water until the water runs clear, then add them to the pot.

Step 6

Pour in the vegetable stock and diced tomatoes. Stir to combine.

Step 7

Add the bay leaf, salt, and black pepper to the pot.

Step 8

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.

Step 9

Remove the bay leaf from the soup and discard. If desired, use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky for a rustic finish.

Step 10

Stir in the lemon juice and adjust the salt and pepper to taste.

Step 11

Serve the soup warm, garnished with fresh chopped parsley. Enjoy!

Nutrition Facts

Serving size	(2496.1g)

Amount per serving	% Daily Value*
Calories	1345.7

Total Fat 44.5g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6332.6mg	0%
Total Carbohydrate 194.0g	0%
Dietary Fiber 57.5g	0%
Total Sugars 47.5g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 567.8mg	0%
Iron 25.1mg	0%
Potassium 5338.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 16.8%

Carbs: 54.9%