Soups
Mizrahi Red Lentil Soup
Ingredients
- - 2 tbsp olive oil
- - 1 onion, diced
- - 2 carrots, diced
- - 3 garlic cloves, minced
- - 1 1/2 tsp ground cumin
- - 1 tsp ground turmeric
- - 1/2 tsp ground coriander
- - 300 g (1.5 cups) red split lentils, rinsed
- - 1.5 litres (6 cups) vegetable stock
- - 1 tbsp lemon juice
- - Salt and black pepper, to taste
- - 2 tbsp chopped fresh coriander, to garnish
- - Lemon wedges, to serve
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6-7 minutes until softened.
- Add the garlic, cumin, turmeric and coriander, and cook for 1 minute until fragrant.
- Stir in the rinsed lentils and vegetable stock. Bring to a boil, then reduce to a simmer.
- Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are fully broken down and the soup has thickened.
- For a smoother texture, blend part or all of the soup with a stick blender to the desired consistency.
- Stir in the lemon juice, season with salt and pepper, and serve hot, garnished with fresh coriander and a lemon wedge on the side.
Native Name: Marak Adashim Adumot
Dietary Tags: Pareve, Vegan, Kosher
Cultural Background: Warmly spiced red lentil soup is a staple among Iraqi, Persian and other Mizrahi Jewish communities, where lentils, cumin and turmeric form the backbone of everyday cooking. Simple, filling and naturally pareve, it is a common dish for breaking a fast or warming up a winter Shabbat table.
Tips: Red lentils cook quickly and break down naturally, so no soaking is needed. Adjust the final consistency with extra hot stock or water if the soup becomes too thick.
Variations: Add a pinch of Persian advieh spice blend for a Persian-Jewish twist, or a spoonful of harissa for extra heat in an Iraqi-Jewish style.
Storage: Keeps in an airtight container in the fridge for up to 5 days, or frozen for 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen if it has thickened too much.
Nutrition: Approx. 190 kcal, 11 g protein, 5 g fat, 27 g carbohydrate per serving.
FAQs:
Q: Do I need to soak red lentils before cooking?
A: No – red split lentils cook quickly without soaking and break down naturally into the soup.
Q: Can this soup be frozen?
A: Yes, it freezes very well for up to 3 months; thaw and reheat gently, adding liquid to loosen as needed.
Q: Is this soup suitable for Passover?
A: Lentils (kitniyot) are permitted for Sephardi and Mizrahi Jews during Passover but traditionally avoided by some Ashkenazi communities – check your own family custom.