Iraqi Lentil Soup Recipe

Lentil soup is one of the easiest, healthiest, and most affordable soups. Yet most people make it bland or overdo it with spices or flavorings.

This lentil soup recipe is inspired by Iraqi restaurant-style lentil soup. With the perfect technique for cooking the lentils and creating a flavorful base, you will master this soup quickly, and everyone will ask you for more!

What makes this soup different from other lentil soups?

I have previously shared a creamy lentil soup recipe on the blog. However, this Iraqi lentil soup has a slightly different ingredient list and cooking method.

It might be a “simpler” recipe in terms of ingredients than the creamy lentil soup recipe I have shared before, but trust me, it does not lack any flavor and won’t disappoint.

It is a thick soup, not creamy, and this is how it is traditionally made in Iraq. Once cooked, the lentils will naturally thicken the soup, and the vermicelli noodles will add extra thickness to it.

Ingredients you will need:

• Lentils: to make traditional Iraqi lentil soup, you need to use red lentils, these are the ones that should be used and the most common type of lentils to make authentic lentil soup.
• Olive oil can be substituted with any vegetable oil of your choice.
• Onion: red, yellow, or even white onions works in this recipe.
• Bouillon powder or vegetable stock.
• Spices: cumin, turmeric, and curry powder.
• Salt & pepper
• Gluten-free vermicelli noodles: alternatively, use regular vermicelli noodles.
• Lemon: is essential with any lentil soup, therefore highly recommended not to skip it.
• Chopped parsley for garnish: optional.

How to make Iraqi lentil soup:

• Rinse and soak the dry lentils for 10 minutes before cooking them.
• Add olive oil to a preheated pan, add the chopped onion, and saute till translucent.
• Then, add the pre-soaked lentils and saute for 5 minutes.
• Water will be added to the soup partially. First, add 1.5 cups, enough water to cover the lentils only. Cover with the lid and cook on low heat until all the water is absorbed.
• Now it is time to add all the spices and bouillon powder, then mix everything to combine.
• Add the remaining boiling water, stir, and add the vermicelli noodles. Mix and let it reach a boil.
• Let the soup simmer for 20-30 minutes. Taste and adjust the seasoning, and your soup will be ready.

How to serve it:

When serving this comforting and flavorful soup, the possibilities are endless. Consider serving it with warm pita bread for dipping or topping it with crispy croutons.

For a complete meal, pair the soup with a healthy protein-rich salad like this vegan lentil salad or some baked vegetables on the side, such as this sweet potato.

Lentil soup is one of Ramadan’s staple Iftar soups. The combination of protein-rich lentils, fragrant spices, and aromatic garnishes makes this Iraqi lentil soup a perfect choice for Iftar, the evening meal that breaks the fast.

How to store lentil soup:

Any leftover soup can be stored in the fridge for up to four days. It is important to let the soup cool completely before transferring it to an airtight container.

To enjoy the leftovers, heat them on the stovetop. You can add a splash of water, as the soup tends to thicken in the fridge. Add a squeeze of lemon and enjoy.

Recommended Recipes:

For more Middle Eastern-inspired dishes with a Vegan twist, make sure to check those recipes next at VBA:

• The Vegan Kibbeh recipe is a great Middle Eastern hot appetizer.
• Plant-based mince recipe, a meat-free healthy alternative to regular mince.
• Arabic samosa with two filling options. Both are plant-based and delicious.
• This Palestinian musakhan recipe is addictive, delicious, and Vegan!

If you make this recipe, I’d love a comment, and to rate this recipe, I would love to know how you prefer to make your lentil soup. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚