It’s that time of year for all my yummy soup and stew recipes and this Quick and Easy Middle Eastern Lentil Soup is so full of spicy goodness it makes me happy just thinking about it on the stove.
Cooking this lentil soup is so quick and easy that it has become one of my favorite evening meals. Especially during the Autumn and Winter months when we really need something to warm us up! This soup is packed full of goodness. It is very filling and the scent of the spices is wonderful! 😋
I love lentils and they’ve been a staple in my diet for years now. Low in calories and high in nutrition! Lentils are a great source of protein, and their nutty, hearty flavors make them perfect for soups.
The two essential additions to this soup are ground cumin and black pepper. Cumin has an earthy, spicy flavor and brings depth to the soup. I know it’s more hassle but if you grind your cumin at home, you will get a much more intense flavor out of the seeds.. and believe me, it’s worth it! The black pepper, with its antioxidant and antibacterial effects, give the soup a bit of heat.
I also love adding a bit of turmeric to give the soup that extra color. Turmeric has a mild flavor, slightly bitter and peppery, it’s full of superpowers. With its incredible antioxidant and anti-inflammatory properties, it helps the liver, lowers cholesterol and aids digestion.
Once the soup is ready and plated, add the juice of a lime or lemon wedge. The acidity of the lemon with the nuttiness of the lentils creates a seriously delicious and earthy flavor. I just added the micro-greens because I had them in my refrigerator, but you could always add parsley or cilantro.
Try this middle eastern lentil soup and let me know what you think!