Iraqi Lentil Soup (Vegan): Cozy, Quick, and One-Pot Friendly

Iraqi Lentil Soup (Vegan) is the cozy, one-pot wonder you didn’t know your weeknight dinner lineup was missing. Packed with pantry staples like red lentils, warming spices, and a splash of lemon, this protein-rich soup is pure comfort in a bowl. Whether you’re chasing fall vibes, cooking on a budget, or just tired of cleaning three pans for one meal, this dish gets it done—deliciously and with minimal fuss.

The best part? No blender, no drama. Just a wholesome bowl of goodness that makes you feel like you’ve got your life together (even if your laundry says otherwise). With the primary keyword right here in your face, let’s simmer down and see why Iraqi Lentil Soup (Vegan) should be your new go-to!

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What is Iraqi Lentil Soup (Vegan)?

Iraqi Lentil Soup (Vegan) is a simplified, plant-based version of Shorbat Addas, a beloved Middle Eastern red lentil soup traditionally made with a few humble ingredients and a whole lot of heart. It’s been warming Iraqi homes for generations, often served during Ramadan or chilly evenings. The vegan twist keeps it animal-product-free without losing the soul of the dish. Red lentils break down quickly as they cook, creating a naturally creamy texture that feels indulgent but is secretly healthy. The seasoning is everything—cumin, curry powder, and chili give this soup a little warmth and flair without overwhelming your taste buds. This isn’t just a soup—it’s a hug in a bowl, ready in under 30 minutes.

Reasons to Try Iraqi Lentil Soup (Vegan)

Let’s be real—dinner decisions can feel like Olympic events. You want something fast, healthy-ish, and tasty enough that no one at the table complains. Iraqi Lentil Soup (Vegan) checks every box. It’s budget-friendly, protein-packed, and comes together in one pot (hallelujah for fewer dishes). If you’ve got a picky eater or are feeding someone dabbling in plant-based eating, this soup is a low-risk, high-reward move. Plus, the leftovers are even better the next day—ideal for those of us who can’t be bothered to cook lunch from scratch every day. And unlike fancier lentil recipes that require blending or roasting, this one keeps it simple with straightforward steps and pantry spices you probably already own.

Ingredients Needed to Make Iraqi Lentil Soup (Vegan)

• 1 tbsp oil (olive or neutral)
• 1 white onion, finely chopped
• 300g (about 1½ cups) red lentils
• 2 tsp cumin
• 2 tsp curry powder
• ½ tsp chili powder (adjust to taste)
• 1.5 liters (about 6 cups) boiling water
• 1 vegetable stock pot or stock cube
• 1 tbsp lemon juice
• Salt & pepper to taste

Optional toppings (but highly recommended):

• Fresh coriander
• Chilli flakes
• Drizzle of olive oil
• Crispy fried onions

Instructions to Make Iraqi Lentil Soup (Vegan)

Making Iraqi Lentil Soup (Vegan) is easier than you think. This step-by-step guide walks you through the whole process so you can confidently create a nourishing, flavorful bowl without stress. Whether you’re new to cooking or just looking for a dependable weeknight recipe, this breakdown has you covered. Let’s cook!

Step 1: Prep Your Ingredients Like a Pro

Start by chopping one white onion as finely as you can. This is the base of the soup and adds tons of flavor, so don’t rush it. If you’re short on time or hate onion tears, check out our kitchen prep tips to slice and dice with ease.

Then, rinse your red lentils under cold water until the water runs mostly clear. This removes excess starch and prevents the soup from becoming overly thick or cloudy. Rinsing also reduces some of the compounds that cause bloating—so it’s a win-win.

Step 2: Sauté the Onion for Flavor

In a large soup pot, heat 1 tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes. Stir frequently until the onion becomes soft and translucent. This is a critical step—you’re building the aromatic foundation for the soup.

Don’t skip or rush this step. Let the onion do its thing and get a little golden. If you’re a fan of deeply savory flavors, you can even add a pinch of salt during this process to help the onion release its moisture faster.

Step 3: Add Lentils and Spices

Next, stir in the rinsed red lentils, along with 2 teaspoons each of ground cumin and curry powder, and ½ teaspoon of chili powder (or less if you’re spice-sensitive). Toss everything together so the lentils are nicely coated with spices and oil.

This step-by-step layering of flavor is what gives Iraqi Lentil Soup (Vegan) its signature warmth and complexity. Want to switch it up? You can swap curry powder for garam masala or smoked paprika—learn more about substituting spices in soups for even more ideas.

Step 4: Add Boiling Water and Stock

Carefully pour in 1.5 liters (about 6 cups) of boiling water and stir in one vegetable stock pot or stock cube. If you prefer a more robust flavor, go for a concentrated veggie base or add a splash of homemade broth if you’re not strictly vegan.

Stir to dissolve the stock completely, then bring the soup to a boil. Once bubbling, lower the heat to a gentle simmer.

Step 5: Simmer and Let the Magic Happen

Now, this is the part where you get to relax. Simmer the soup uncovered for about 20 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pot.

As it simmers, the red lentils will soften, break down, and naturally thicken the soup. No blender required. If you like your soup a bit chunkier, you can simmer it for less time or even reserve some cooked lentils before blending them back in.

Tip: If the soup starts looking too thick, just add a splash of hot water to loosen it up. You’re the boss of this broth.

Step 6: Finish with Lemon and Season to Taste

Once the lentils are soft and the soup has thickened to your liking, remove the pot from the heat. Stir in 1 tablespoon of fresh lemon juice to brighten up all those earthy flavors. Give it a good taste and adjust with salt and black pepper as needed.

This final step-by-step touch is crucial—the acidity lifts the entire dish and makes it taste vibrant and balanced. If you love that lemony edge, feel free to add a bit more.

Step 7: Garnish and Serve

Ladle your hot soup into bowls and let the fun begin with toppings. We love a sprinkle of chili flakes, fresh coriander, a drizzle of olive oil, or some crispy fried onions. They add texture, color, and extra bursts of flavor.

For a full meal, serve it with warm pita bread or a slice of crusty sourdough. Looking for more cozy pairings? Try it with our easy cabbage and carrot salad or explore our healthy vegan soup recipes for more inspiration.

What to Serve with Iraqi Lentil Soup (Vegan)

Iraqi Lentil Soup (Vegan) is a total team player. It goes beautifully with warm flatbread or crusty sourdough (because no one ever complained about extra carbs). Want to make it a full meal? Serve it with a simple cucumber and tomato salad or a side of easy cabbage and carrot salad for a fresh contrast. If you’re into mezze-style dinners, this soup makes a great starter alongside hummus, olives, or stuffed grape leaves. And if you’re craving a hearty night in, pair it with vegan chickpea noodle soup for a double-soup comfort feast.

Key Tips for Making Iraqi Lentil Soup (Vegan)

• Don’t overthink the lentils. Red lentils cook fast and don’t need soaking—just give them a rinse and they’re good to go.
• Spice it how you like. Not into heat? Skip the chili powder. Want more zing? Add extra lemon juice at the end.
• Use quality stock. A good veggie stock makes a big difference—use a flavorful cube or pot.
• It thickens as it cools. If leftovers seem more stew than soup, just add a splash of water when reheating.
• Garnish matters. Crispy onions or chili flakes take this from “meh” to “mmmh.” Worth it.

Storage and Reheating Tips for Iraqi Lentil Soup (Vegan)

Got leftovers? Lucky you. Iraqi Lentil Soup (Vegan) keeps like a champ. Store it in an airtight container in the fridge for up to 5 days. It also freezes well—let it cool completely, then freeze in portions for easy weekday lunches. When reheating, the soup might look a bit thicker (because lentils keep absorbing liquid), so just add water or broth to loosen it up. Heat gently on the stove or in the microwave. Stir well and taste for seasoning before serving—it may need a pinch more salt or lemon juice.

FAQs

Can I make this in a slow cooker?
Totally. Just toss everything (except lemon juice and toppings) into the slow cooker and cook on low for 4–5 hours.

Is this soup spicy?
Not really. The chili powder gives it warmth, not fire. Adjust to your comfort level.

Can I use green or brown lentils?
You can, but they take longer to cook and won’t give the same creamy texture. Stick with red for that traditional feel.

Is it gluten-free?
Yep—as long as your stock cube is gluten-free, you’re good!

Can I add veggies?
Sure thing. Chopped carrots, celery, or spinach would all be welcome guests in this pot.

Final Thoughts

Iraqi Lentil Soup (Vegan) is more than just a quick meal—it’s a warm bowl of simplicity that hits the spot without blowing your grocery budget. Whether you’re plant-based, time-starved, or just soup-obsessed, this recipe brings comfort, flavor, and ease in every spoonful. And if this cozy bowl left you hungry for more, check out our golden turmeric lentil soup or high-protein vegan soup for even more lentil-loving options.

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