Delicately spiced, this simple Mediterranean Red Lentil Soup with lemon is quick to make and finished with a delicious mint and yoghurt topping.
If I had to pick a favourite lentil soup, it would have to be this Mediterranean Lentil Soup. So easy to make and deliciously spiced by turmeric, cumin, paprika, with ginger added to give just a touch of heat. For complete perfection, I add lemon juice at the end of cooking for some citrussy sweetness.
I came across this red lentil soup recipe with its magical spice mix (and called Egyptian Red Lentil Soup) a number of years ago on the recipe website uktvfood, which sadly no longer exists. This used to be one of my "go to" recipe websites before it was taken down. The ratio of spices remains as in the original recipe, although I have made some other tweaks.
Lentil Soups
Lentil soups are popular across the Mediterranean and there are many versions. For a completely different style of lentil soup, I love this Simple French Green Lentil Soup with Bacon.
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Ingredients
For the soup:
- red lentils
- onion
- carrot
- water or stock
- ginger
- ground cumin
- ground turmeric
- ground paprika
- fresh lemon
For the yoghurt topping:
- yoghurt
- fresh lime
- mint (fresh or dried)
See the Recipe Card below for quantities.
Equipment
- sharp knife (for chopping)
- large saucepan
- spoon for stirring and mixing
How to make Mediterranean Red Lentil Soup
Step 1. Dice the carrots and finely chop the onions, garlic and ginger.
Step 2. Put 2 or 3 tablespoons of oil in a large saucepan. Add (i) the chopped onion, (ii) the chopped or grated ginger (if using ground ginger, do not add this yet), (iii) the chopped garlic and (iv) a pinch of salt (see Top Tips). Gently sweat (fry) the mixture for 2 or 3 minutes, stirring to ensure even cooking.
Step 3. Stir in the ground spices: cumin, turmeric and paprika. If using ground ginger, add this also. Cook the mixture for a further 1 or 2 minutes, until the aroma of the spices is released. Keep to a gentle heat and take care not to burn the spices.
Step 4. Add the lentils to the spices, stirring to ensure that the lentils are evenly coated in the spice mixture.
Step 6. Take the soup off the heat and blend to your preferred consistency.
Step 7. Add the lemon juice to the soup, stirring in thoroughly.
Step 8. Top each serving of the lentil soup with a dollop of the yoghurt mixture.
👨🏻🍳 Top Tips
- Chop the carrots into small dice and finely chop the onions. This helps to ensure that they are cooked at about the same time as the lentils.
- Add a pinch of salt to the onions when frying in the oil. This useful trick draws water out of the onions and helps to prevent the onions from burning. Burnt onions have a bitter taste so always best avoided. Alternatively, do as my husband does, which is to simply add a tablespoon of water to the cooking onions.
- Don't forget the lemon juice! You may think this last step not bothering about, but I am always amazed at how adding the lemon juice takes this red lentil soup to another level. Simply sublime!
📋 Recipe Card
Mediterranean Red Lentil Soup
Equipment
- 1 large saucepan
Ingredients
- 500 g red lentils
- 1500 ml water or stock
- 1 medium onion, finely chopped
- 1 carrot, diced
- 1 piece ginger (approx 3cm)
- 2 teaspoon cumin
- 2 teaspoon turmeric
- 2 teaspoon paprika
- 1 large lemon
- 3 tablespoon yoghurt
- 2 tablespoon mint (finely chopped)
- olive or sunflower oil for frying
Instructions
- Put 2 or 3 tablespoons of oil in a large saucepan. Add (i) the chopped onion, (ii) the chopped or grated ginger (if using ground ginger, do not add this yet), (iii) the chopped garlic and (iv) a pinch of salt (see Top Tips). Gently sweat (fry) the mixture for 2 or 3 minutes, stirring to ensure even cooking.
- Stir in the ground spices: cumin, turmeric and paprika. If using ground ginger, add this also. Cook the mixture for a further 1 or 2 minutes, until the aroma of the spices is released. Keep to a gentle heat and take care not to burn the spices.
- Add the lentils to the spices, stirring to ensure that the lentils are evenly coated in the spice mixture.
- Pour the water or stock into the spice mixture. Turn up the heat to bring the mixture to a simmer. Stir occasionally. Simmer until cooked. The diced carrots and lentils should be cooked through at about the same time.
- Whilst the soup is simmering, mix together the yoghurt and chopped mint.
- Take the soup off the heat and blend to your preferred consistency.
- Add the lemon juice to the soup, stirring in thoroughly.
- Top each serving of the lentil soup with a dollop of the yoghurt mixture.
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