Red lentil soup

Red lentil soup

Middle Eastern
15 mins Prep · 45 mins Cook

Award-winning author and founder of Mooneh LLC, Dima al Sharif, shares a recipe focusing on what she considers one of the primary ingredients of life: lentils

Created by Spinneys
Prep time 15 minutes
Cook time 45 minutes
Serves 8
Cuisine Middle Eastern
Diet Healthy
Preparation Moderate
Nutrition (per serving)
Calories 212
Fat 9.1g
Saturates 1.5g
Protein 12.4g
Carbs 20.9g
Sugars 3.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 190°C, gas mark 5.


Wash and drain the lentils. Set aside. Peel and finely chop the onion. Peel and crush the garlic.


Heat 3 tbsp of olive oil in a deep pot, then sauté the onion and garlic until translucent. Add the lentils and stir. Add the cumin, salt and pepper and stir. Add the chicken broth (or bone broth) to the pot and stir, scraping the bottom of the pot. Cover with a lid and bring to a boil, then simmer and leave to cook until the lentils are soft.


Meanwhile, chop the vegetables into small pieces. Place in a roasting dish then sprinkle with salt and pepper. Drizzle with olive oil, then roast in the preheated oven until golden.


Finely chop the parsley.


Pour the soup into a serving dish. Top with the roasted vegetables, drizzle with the remaining olive oil and with the parsley. Serve hot with a wedge of lemon.