Iraqi Shorbeh Easy Lentil Soup
Warm, comforting, and brimming with bold Middle Eastern flavors, Iraqi Shorbeh Easy Lentil Soup is a quick and wholesome meal that’s perfect for busy weekdays or cozy nights in. This vibrant dish features red lentils, infused with aromatic cumin, turmeric, and coriander, simmered alongside fresh garlic, onions, and carrots to create a silky, nutrient-rich broth. A squeeze of lemon juice adds a tangy brightness, while a garnish of chopped parsley provides a fresh finishing touch. Ready in just 40 minutes, this one-pot recipe is an easy-to-make vegetarian (or vegan, with vegetable broth) delight that’s both hearty and satisfying. Pair it with crusty bread or warm pita for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 tablespoons Olive oil
- 1 medium (diced) Onion
- 3 (minced) Garlic cloves
- 1 large (chopped) Carrot
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground coriander
- 6 cups Chicken or vegetable broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Freshly ground black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and chopped carrot to the pot. Sauté for another 2-3 minutes until fragrant.
Stir in the ground cumin, turmeric, and coriander, allowing the spices to bloom for about 1 minute.
Add the rinsed lentils and broth to the pot. Stir well to combine.
Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the lentils are soft and the soup has thickened.
Season the soup with salt and pepper to taste. Stir in the lemon juice for a bright, tangy finish.
Use an immersion blender to puree the soup partially (for a creamier texture) or leave it as is for a chunkier consistency.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Serve warm with crusty bread or pita on the side, if desired.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 7184 mg | 312% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 21.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2934 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
