Palestinian Lentil Soup

There’s an allure to Middle Eastern cuisine that’s hard to resist. The blend of spices, the textures, and the rich history behind each dish. Palestinian Lentil Soup is no exception. It’s a dance of flavors in every bite, a symphony of earthy lentils and aromatic spices. Yet, it’s the simplicity that captures your heart. A dish that’s both comforting and invigorating, reminiscent of a warm embrace on a chilly evening. And, if you’re anything like me, you’ll find solace in the process of creating it. The chopping, the stirring, the anticipation.

Now, I won’t keep you waiting any longer. Dive in, let the aromas envelop you, and let the taste transport you. The magic? It’s all further down. Discover, savor, and let the journey begin.

Palestinian Lentil Soup

What You’ll Need for This Recipe

Olive Oil: The golden elixir. It’s the base, setting the stage for flavors to meld.

Red Lentils: The star. Earthy, wholesome, and oh-so-versatile.

Garlic Cloves: Minced. A hint of pungency, a touch of warmth.

Medium Onion: Chopped finely. It’s all about that subtle sweetness.
Large Carrot: Diced. For that delightful crunch and vibrant color.

Turmeric Powder: Just half a teaspoon. A golden touch, both in color and health.

Cumin Powder: A teaspoon. The aromatic backbone, lending depth.

Ground Black Pepper: A dash. For that gentle kick.

Vegetable Stock: Three cups. The canvas where all ingredients come to life.

Lemon Juice: Freshly squeezed. A zesty twist, brightening the flavors.

Parsley: A handful. Fresh, green, and herbaceous. The perfect garnish.

Salt: To taste. The balancer, the enhancer.

How to Make Palestinian Lentil Soup

Begin with Lentils: Wash them. Under running water. Until clarity emerges. Set them aside. Patience is key.

The Olive Oil Dance: Heat your pot. Medium flame. Drizzle that golden liquid. Let it shimmer.

Onions’ Time to Shine: Toss them in. Sauté. Wait for that golden hue. It’s about nuance.

Garlic and Spices: Turn down the heat. A tad. In goes the garlic. Then, turmeric and cumin. Stir. Two minutes. Breathe in the aroma.

Carrots and Lentils: Add them. Toast for two. It’s a brief encounter. But transformative. Curious about other vegetables? Check out our list of vegetables that start with L.

The Liquid Canvas: Pour in the vegetable stock. Let the ingredients swim. Dive deep into flavors.

The Slow Simmer: Lid on. Low heat. Forty-five minutes. Stir occasionally. Watch the magic unfold.

Finishing Touches: Off goes the heat. Squeeze that lemon. Blend if you fancy. Creamy or chunky, your call.

Season and Garnish: Salt, to your liking. Parsley sprinkled. Maybe some chili. Serve it up. Warm and inviting.

There you have it. A dance of ingredients. A symphony of flavors. Dive in, and let your culinary journey begin.

What We Love About This Recipe

There’s an intimacy in simplicity. This recipe embodies that. Earthy lentils. Aromatic spices. They come together, creating magic. It’s a dance. A dance of flavors, textures, and aromas. Every spoonful? A journey. A journey to the heart of Palestine.

But wait, there’s more. The versatility. It’s a chameleon. Perfect for cozy nights. Ideal for festive gatherings. And the health benefits? Don’t get me started. Nutritious lentils. Heartwarming spices. They’re not just good; they’re good for you.

Lastly, the memories. Each bite? A story. A story of tradition, love, and warmth. It’s not just food. It’s an experience. An experience that lingers, long after the last bite.

Recipe Variations for Saged Pear Butter Palestinian Lentil Soup

Veggie Boost: Toss in celery. Maybe some zucchini. Green beans? Why not. It’s about vibrancy. And crunch.

Spice It Up: Cinnamon. A pinch. Cayenne pepper? A dash. Warmth and heat. A delightful contrast. Or perhaps consider adding a hint of our homemade lavender syrup for a unique twist.

Protein Punch: Chickpeas. Or tofu cubes. They add heft. And satiety.

Grains Galore: Barley. Perhaps quinoa. They lend texture. And a nutty undertone.

Creamy Dream: Coconut milk. A splash. For that velvety touch. And a tropical hint.

Herb Heaven: Coriander. Freshly chopped. Maybe some dill. They’re the finishing touch. Bright and aromatic. Or explore the flavors of Kimchi for a different kind of herbaceous kick.

Experiment. Play around. Each variation? A new story. A new experience.

Palestinian Lentil Soup

Pairing and Serving Suggestions for Palestinian Lentil Soup

Bread Bliss: Pita pockets. Warm and fluffy. Tear and dip. It’s a match made in heaven.

Salad Side: Fattoush. Crunchy and tangy. A refreshing contrast. Perfect for balance.

Drink Delight: Mint tea. Hot and aromatic. Or perhaps a white wine. Crisp and light.

Toppings Galore: Yogurt. A dollop. Maybe some feta crumbles. Creamy and tangy. They elevate every spoonful.

Meaty Match: Grilled lamb skewers. Juicy and tender. They complement. And satisfy.

Dessert Dream: Baklava. Sweet and nutty. A delightful end. To a Middle Eastern feast.

Mix and match. Explore and savor. Each pairing? A journey. A journey of flavors and textures.

FAQ – Palestinian Lentil Soup

Can I use green lentils instead of red?

Absolutely! Green lentils have a firmer texture. They hold their shape. But the flavor? Still divine.

I’m out of vegetable stock. Any substitutes?

No worries! Water works. Just adjust the seasoning. Chicken stock? Another great option.

How long does this soup last in the fridge?

About 3-4 days. Store in an airtight container. Reheat gently. And enjoy.

Can I make this soup vegan?

It’s already vegan! But always check your stock. Some have hidden ingredients.

I like my soup spicy. Any suggestions?

Spice it up! Add chili flakes. Or a dash of cayenne. Adjust to your heat preference.

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Palestinian Lentil Soup

Palestinian Lentil Soup

  • Author: Brianna
  • Total Time: 65 minutes
  • Yield: 2 servings


Dive into the heart of Middle Eastern cuisine with this authentic Palestinian Lentil Soup. Packed with wholesome ingredients and aromatic spices, it’s a comforting dish perfect for any season.


  • Olive oil: 1 tbsp
  • Red lentils: 1 cup
  • Garlic cloves, minced: 2
  • Medium onion, chopped: 1
  • Large carrot, chopped: 1
  • Turmeric powder: ½ tsp
  • Cumin powder: 1 tsp
  • Ground black pepper: ½ tsp
  • Vegetable stock: 3 cups
  • Lemon juice: 1 tbsp
  • Parsley: A handful
  • Salt: To taste


  1. Wash red lentils and set aside.
  2. Sauté onions in olive oil until golden.
  3. Add garlic, turmeric, and cumin.
  4. Introduce carrots and lentils.
  5. Pour in vegetable stock and simmer.
  6. Finish with lemon juice and garnish with parsley.


For a spicier version, add chili flakes or cayenne pepper.

Can be stored in the fridge for 3-4 days.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 1 bowl
  • Calories: 889 kcal
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 150g
  • Fiber: 25g
  • Protein: 50g
  • Cholesterol: 0mg

Keywords: Palestinian Lentil Soup, Middle Eastern Cuisine, Vegan Soup, Lentil Delight

1 thought on “Palestinian Lentil Soup”

  1. Absolutely loved your Palestinian Lentil Soup recipe! It was flavorful, easy to make, and very comforting. A new favorite in my kitchen!


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