Yemeni Lentil Soup

Nutriscore Rating: 80/100

Warm, comforting, and brimming with aromatic Middle Eastern spices, Yemeni Lentil Soup is a vibrant and hearty dish that's perfect for cozy dinners or effortless meal prep. This nourishing recipe combines tender red lentils with diced vegetables like carrots and potatoes, simmered in a rich, flavorful broth infused with cumin, turmeric, coriander, cinnamon, and paprika. The addition of diced tomatoes and a splash of lemon juice brings a bright, tangy balance to the earthy spice profile. Quick to prepare in under 50 minutes, it’s a one-pot wonder that’s both vegetarian and gluten-free, making it ideal for a variety of dietary preferences. Serve it with fresh cilantro and lemon wedges for a refreshing finishing touch, and enjoy a bowl of this soul-soothing soup that transports you straight to the heart of Yemen. Perfect for busy weeknights or weekend gatherings, this dish is guaranteed to impress with its bold flavors and wholesome ingredients.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 large, finely chopped yellow onion
• 4 minced garlic cloves
• 1.5 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 cup red lentils
• 6 cups vegetable stock
• 1 14-ounce can diced tomatoes
• 2 medium, peeled and diced carrots
• 1 medium, peeled and diced potato
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh cilantro
• 1 cut into wedges (for serving) lemon

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the finely chopped onion and sauté for 5-7 minutes, or until the onion becomes soft and translucent.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the ground cumin, turmeric, coriander, cinnamon, and paprika. Toast the spices for 30 seconds, stirring constantly, to release their aroma.

5. Rinse the red lentils thoroughly under cold water and drain them well.

6. Add the red lentils, vegetable stock, diced tomatoes (with their juices), diced carrots, and diced potato to the pot.

7. Increase the heat to high and bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.

8. Cover the pot partially and allow the soup to cook for 20-25 minutes, stirring occasionally, or until the lentils and vegetables are tender.

9. Season the soup with salt and black pepper. Adjust seasoning to taste as needed.

10. If desired, use an immersion blender to blend the soup slightly for a creamier texture, while keeping some of the lentils and vegetables chunky.

11. Garnish the soup with freshly chopped cilantro and serve hot with lemon wedges on the side for squeezing over the top.

Nutrition Facts

1 serving (2397.0g)

Calories		1389
% Daily Value*
Total Fat		50.5 g	65%
	Saturated Fat	9.1 g	45%
	Polyunsaturated Fat	9.1 g
Cholesterol		4 mg	2%
Sodium		6533 mg	284%
Total Carbohydrate		198.9 g	72%
	Dietary Fiber	51.0 g	182%
	Total Sugars	45.1 g
Protein		52.4 g	105%
Vitamin D		0.0 mcg	0%
Calcium		530 mg	41%
Iron		22.4 mg	124%
Potassium		5349 mg	114%

*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.

Source of Calories

Fat: 454 cal (31.1%%)

Protein: 209 cal (14.4%%)

Carbs: 795 cal (54.5%%)