Iraqi Lentil Soup (Vegan): Cozy, Quick, and One-Pot Friendly
This red lentil soup is inspired by my favourite soup growing up (shorbat addas). It’s very simple to make, with a good amount of protein and fibre. You only need one pot and there’s no blending needed. Easy, nourishing and delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course, Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 tbsp oil
- 1 white onion, finely chopped
- 300g red lentils
- 2 tsp cumin
- 2 tsp curry powder
- 1/2 tsp chilli powder
- 1.5 liters boiling water
- 1 vegetable stock pot or stock cube
- 1 tbsp lemon juice
- Salt & pepper, to taste
- Optional toppings:
- Fresh coriander
- Chilli flakes
- Drizzle of olive oil
- Crispy fried onions
Instructions
1. Heat the oil in a large pan and sauté the onions for 5 minutes.
2. Add the lentils, spices, vegetable stock, and boiling water.
3. Bring to a quick boil, then lower the heat and simmer for 20 minutes.
4. Take off the heat and add the lemon juice.
5. Sprinkle on the optional toppings and serve with some toasted bread.
Notes
For a spicier version, increase the chilli powder or add extra chilli flakes on top.
This soup thickens as it cools—add a splash of hot water when reheating if needed.
Delicious served with flatbread, pita, or crusty toast.
Find it online: https://cookingwithramsay.com/iraqi-lentil-soup/