![- 1 cup red lentils, rinsed - 1 large onion, finely chopped - 2 garlic cloves, minced - 2 medium carrots, diced - 1 medium potato, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon paprika - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Red lentils are the star of this soup. They cook quickly and give a nice creamy texture. The onion and garlic add depth and flavor. Carrots and potatoes bring sweetness and heartiness. The spices—cumin, coriander, turmeric, and paprika—give it a warm, rich taste. Vegetable broth is key for a flavorful base. Olive oil adds richness and helps cook the vegetables. When buying lentils, look for bright color. Avoid any with dark spots. Fresh onions should feel firm and have no soft spots. Choose garlic that is dry and firm. Go for organic carrots and potatoes if you can. Fresh spices have more flavor, so check the date on the package. For broth, pick low-sodium options for better control over salt. Always choose fresh parsley for the best garnish. For the full recipe, click here: [Full Recipe]. To begin, gather all your ingredients. This makes cooking easier and more fun. Here’s what you need: - 1 cup red lentils, rinsed - 1 large onion, finely chopped - 2 garlic cloves, minced - 2 medium carrots, diced - 1 medium potato, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon paprika - 4 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Now, you will need to rinse the red lentils. This helps remove any dirt or dust. Chop the onion, garlic, carrots, and potato into small pieces. This allows them to cook evenly. Next, heat the olive oil in a large pot over medium heat. Add the chopped onion. Cook it for about 5 to 7 minutes until it turns soft and clear. Then, add the minced garlic and cook for one more minute. This step is key; it brings out the garlic’s flavor. Now, stir in the diced carrots and potatoes. Cook these for 4 to 5 minutes until they start to soften. This adds more texture to the soup. After that, sprinkle in the spices: cumin, coriander, turmeric, and paprika. Stir well to coat the vegetables. Cook this mixture for one more minute to toast the spices. Next, add the rinsed lentils and vegetable broth. Bring everything to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. This will cook the lentils and vegetables until they are tender. Once the soup has cooked, you can blend it. Use an immersion blender for a smooth texture. If you prefer a chunkier soup, just mash some lentils with a fork. After blending, taste the soup and add salt and pepper. Adjust these to your liking. For the best presentation, ladle the soup into bowls. Top each bowl with chopped parsley. Serve with lemon wedges on the side. The lemon brightens the dish and adds a refreshing taste. For the full recipe, check the details above. Enjoy your meal! When making Iraqi lentil soup, avoid overcooking the lentils. They can turn mushy. Also, be careful with salt. Adding too much early can make the soup taste too salty. You want to taste and adjust at the end. Lastly, don't skip the blending step. A smooth texture makes the soup nice and creamy. To boost the flavor, try toasting your spices. Heat them briefly in the pot before adding other ingredients. This helps release their oils and enhances the taste. Using fresh garlic and onions also adds depth. If you want a hint of acidity, squeeze fresh lemon juice before serving. It makes a big difference! Serve your soup hot in deep bowls. Garnish with fresh parsley for color and taste. Pair it with crusty bread to soak up every drop. For a twist, add a dollop of yogurt on top. You can also serve it with a light salad on the side. If you want to explore more, check out the Full Recipe for variations and tips! {{image_2}} Iraqi lentil soup is naturally vegetarian and vegan. You only need plant-based ingredients. The main star is the red lentils. They provide protein and fiber. This soup is hearty and filling without meat. You can enjoy it as is or add more veggies for fun. Feel free to add more vegetables if you like! Carrots and potatoes are great, but you can try: - Spinach - Kale - Zucchini - Bell peppers These add color, flavor, and nutrients. Just chop them up and add them when you cook the onions. They will cook well in the broth. If you enjoy heat, add spices! Try these: - Cayenne pepper - Red pepper flakes - Chopped jalapeños Add them when you sprinkle in the cumin and other spices. Start with a little, then taste. You can always add more if you want more heat! This makes the soup exciting and warms you up. Explore these variations to make your soup your own. Check out the Full Recipe for more details on how to make this delicious dish! To store your Iraqi lentil soup, let it cool first. Pour it into a clean container. Seal it tightly with a lid. This helps keep air out. You can store it in the fridge for up to five days. Make sure it is in a shallow container. This allows it to cool faster. You can freeze the soup for later. Use freezer-safe containers or bags. Leave some space at the top, as it will expand. Label the containers with the date. The soup stays good for up to three months. Thaw it in the fridge overnight before using. When you are ready to eat, reheat the soup on the stove. Pour it into a pot over medium heat. Stir occasionally to heat it evenly. You can add a splash of water or broth if it is too thick. Heat until hot, but do not boil it again. Enjoy your delicious bowl of Iraqi lentil soup! Traditional Iraqi Lentil Soup is a warm, hearty dish made with red lentils. It often includes onions, garlic, carrots, and potatoes. The soup is flavored with spices like cumin and coriander. This recipe is simple yet full of flavor. Many families enjoy it during cold months. It is comforting and nutritious, making it a popular choice. Yes, you can make Iraqi Lentil Soup in a slow cooker! To do this, add all the ingredients to your slow cooker. Use the same amounts as in the recipe. Set it on low for 6 to 8 hours, or on high for 3 to 4 hours. This method lets the flavors blend well. Just remember to blend the soup after cooking for a smooth texture. Iraqi Lentil Soup pairs well with various sides. Here are some great options: - Fresh bread: Pita or crusty bread works best. - Salad: A simple green salad adds freshness. - Rice: Serve with white or brown rice for a filling meal. - Lemon wedges: These add a bright flavor when squeezed in. For the full recipe, check out the detailed cooking steps and tips! Iraqi lentil soup is easy to make with the right ingredients and steps. Focus on quality when choosing your items. Follow our detailed cooking process for great taste and texture. Avoid common mistakes for the best result, and try our variations for a twist. Store leftovers properly to enjoy later. You can confidently make this soup, and I hope you find joy in cooking it. Let every bowl warm your heart and spirit.](https://lisadishes.com/wp-content/uploads/2025/05/37e0bd7c-ee76-4b54-8e4c-5df7d3728c79-250x250.webp)
Iraqi Lentil Soup
Indulge in the comforting flavors of Iraqi Lentil Soup with this easy and hearty recipe! Packed with nutritious red lentils, fresh veggies, and aromatic spices, this dish is perfect for any skill level in the kitchen. From cooking tips to variations, you'll find everything you need to create a delicious bowl of warmth. Ready to savor a delightful homemade meal? Click through to discover the full recipe and elevate your cooking today!