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–+ servings

Iraqi Lentil Soup (Vegan)

This red lentil soup is inspired by my favourite soup growing up (shorbat addas). It's very simple to make, with a good amount of protein and fibre. You only need one pot and there's no blending needed. Easy, nourishing and delicious!
5 from 12 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine middle eastern
Servings 4
Calories 144 kcal

Ingredients
 
 

  • 1 tbsp oil
  • 1 white onion finely chopped
  • 300g red lentils
  • 2 tsp cumin
  • 2 tsp curry powder
  • 1/2 tsp chilli powder
  • 1.5 liters boiling water
  • 1 vegetable stock pot or stock cube
  • 1 tbsp lemon juice
  • Salt & pepper to taste

Optional toppings

  • Fresh coriander
  • Chilli flakes
  • Drizzle of olive oil
  • Crispy fried onions

Instructions
 

  • Heat the oil in a large pan and sauté the onions for 5 minutes.
  •  Add the lentils, spices, veg stock and water. 
  • Bring to a quick boil, then lower the heat and simmer for 20 minutes.
  • Take off the heat and add the lemon juice.
  • Sprinkle on the optional toppings and serve with some toasted bread.

Nutrition

Calories: 144kcalCarbohydrates: 17gProtein: 7gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 345mgPotassium: 4mgFiber: 2gSugar: 2g
Keyword easy recipes, healthy meals, healthy recipes, lentils, soup, vegan main meals, vegan soup
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