Assyrian Lentil Soup
Assyrian Lentil Soup
Ingredients
For the Soup
- 1 cup split red lentils, rinsed
- 1/2 cup whole green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 yellow onion, peeled and finely diced
- 4 cloves garlic, peeled and minced
- 1/2 cup fresh parsley, roughly chopped, plus more for garnish
- 1 lemon, cut in half
- 1 leek, trimmed, white and light green parts sliced into thin rounds, plus more for garnish
- 1 teaspoon salt, or to taste
- 1 teaspoon cumin, ground
- 6 cups water
Instructions
- 1
Rinse the split red lentils and whole green/brown lentils thoroughly under cold water until the water runs clear. Set aside.
⏱️ 3 min
- 2
Prepare the vegetables: finely dice the onion, mince the garlic, roughly chop the parsley, and slice the leek into thin rounds.
⏱️ 10 min
- 3
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 4
Add the diced onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the rinsed lentils with the sautéed onions. Add the salt and ground cumin, stirring to combine well.
⏱️ 2 min
- 6
Pour the water into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
⏱️ 30 min
- 7
Squeeze the juice from one half of the lemon directly into the simmering soup. Stir to incorporate.
⏱️ 1 min
- 8
Add the minced garlic and roughly chopped parsley to the pot, stirring them into the soup. Cook for an additional 2-3 minutes.
⏱️ 3 min
- 9
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with fresh sliced leek and additional chopped parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Assyrian Lentil Soup
Ingredients
For the Soup
- 1 cup split red lentils, rinsed
- 1/2 cup whole green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 yellow onion, peeled and finely diced
- 4 cloves garlic, peeled and minced
- 1/2 cup fresh parsley, roughly chopped, plus more for garnish
- 1 lemon, cut in half
- 1 leek, trimmed, white and light green parts sliced into thin rounds, plus more for garnish
- 1 teaspoon salt, or to taste
- 1 teaspoon cumin, ground
- 6 cups water
Instructions
- 1
Rinse the split red lentils and whole green/brown lentils thoroughly under cold water until the water runs clear. Set aside.
⏱️ 3 min - 2
Prepare the vegetables: finely dice the onion, mince the garlic, roughly chop the parsley, and slice the leek into thin rounds.
⏱️ 10 min - 3
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 4
Add the diced onion to the hot oil and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the rinsed lentils with the sautéed onions. Add the salt and ground cumin, stirring to combine well.
⏱️ 2 min - 6
Pour the water into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
⏱️ 30 min - 7
Squeeze the juice from one half of the lemon directly into the simmering soup. Stir to incorporate.
⏱️ 1 min - 8
Add the minced garlic and roughly chopped parsley to the pot, stirring them into the soup. Cook for an additional 2-3 minutes.
⏱️ 3 min - 9
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and garnish with fresh sliced leek and additional chopped parsley, if desired.
⏱️ 2 min