Quick Arabic Soup | ExpatWomanFood.com

Posted on

20 May 2014



Quick Arabic Soup


3tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1tbsp tomato paste
1tsp ground cumin
¼ tsp kosher salt
¼ tsp ground black pepper
Pinch of ground chili powder or cayenne
1L chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of ½ lemon
3tbsp fresh cilantro, chopped


  • In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 3 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 minutes longer.
  • Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  • Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky.
  • Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Cooks Note

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