Lentil Soup

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Every night during Ramadan, there’s one dish that’s always on the table: soup! Lentil soup, known as sharbat addis in Arabic, is bursting with flavor and brings comfort with every spoonful. This recipe is a cherished secret from my mom, but now I’m sharing it with you, hoping it brings warmth and joy to your family too!

Creating lentil soup is as easy as it gets! It all happens in one pot, making it a breeze to whip up. Let’s begin by sautéing onions, garlic, and carrots in olive oil in a large pot over medium heat. Cook for about 6 to 7 minutes until the onions turn golden. Then, toss in the red lentils and sauté for another 2 to 3 minutes to toast them up.

Next, pour in the chicken broth and water. If you prefer, you can use just chicken broth or vegetable broth to keep it vegetarian-friendly. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and let the lentils cook for 45 to 50 minutes until they’re completely soft.

Once the lentils are tender, remove the lid and use an immersion blender to blend everything until smooth. Alternatively, if you have a large blender, you can use that to achieve a creamy consistency. Now, it’s time for seasoning! We’re keeping it simple with spices like black pepper, turmeric, cumin, salt, and a dash of red pepper flakes. Adjust the seasoning to your taste, and your lentil soup is ready to enjoy!

Lentil Soup

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Servings 8


  • 2 to 3 tablespoons extra virgin olive oil
  • 1/2 yellow onion diced
  • 2 teaspoons minced garlic
  • 2/3 cup shaved carrots
  • 1 1/2 cup red lentils
  • 4 cups chicken broth
  • 2 to 3 cups water
  • 1 1/4 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 to 2 teaspoons cumin to taste
  • 1 to 2 teaspoons salt to taste
  • Red pepper flakes to taste
  • Lemon wedges for squeezing on top
  • Crispy bread or pita chips


  • In a pot over medium heat, sauté olive oil, onions, garlic, and carrots until browned, about 6 to 7 minutes. Add lentils and sauté for an additional 2 to 3 minutes.
  • Pour in chicken broth and water. Bring to a boil, then lower the heat, cover, and simmer for 45 to 50 minutes until everything is soft. Use an immersion blender to blend until smooth.
  • Season with black pepper, turmeric, cumin, and salt to taste.
  • Serve in bowls with a squeeze of lemon and a sprinkle of red pepper flakes. Enjoy the soup warm with crispy bread or pita chips.

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