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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Hearty Red Lentil Soup Recipe

Hearty Red Lentil Soup Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Hearty Red Lentil Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups red lentils (rinsed and drained); 2 tbs extra-virgin olive oil; 1 count yellow onion (finely chopped); 2 count carrots (peeled and diced); 2 count celery stalks (diced); 3 count garlic cloves (minced); 1 tbs tomato paste; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 6 cups vegetable broth (low-sodium) or water; 14 oz diced canned tomatoes (with juices); 1 count bay leaf; 2 cups fresh spinach (roughly chopped, optional); 2 tbs lemon juice (fresh); 1.5 tsp salt; 0.75 tsp black pepper (freshly ground); 0.5 cups plain yogurt or labneh (optional, for dollop); 0.25 cups fresh parsley (chopped); 1 count lemon wedges; 3 count pita bread (white or whole wheat, cut into triangles); 2 tsp olive oil (for brushing); 1 tsp ground sumac or za'atar (optional); 0.5 tsp fine sea salt

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time50m

Serves4

Protein, fibre and Nutrient packed Seasoned and spiced to perfection, Served with crispy fried Pita chips and lemon on the side.

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Ingredients

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Soup Base

1 1/2 cups red lentils (rinsed and drained)

2 tbs extra-virgin olive oil

1 count yellow onion (finely chopped)

2 count carrots (peeled and diced)

2 count celery stalks (diced)

3 count garlic cloves (minced)

1 tbs tomato paste

1 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp Smoked paprika

1/4 tsp Ground turmeric

6 cups vegetable broth (low-sodium) or water

14 oz diced canned tomatoes (with juices)

1 count bay leaf

2 cups fresh spinach (roughly chopped, optional)

2 tbs lemon juice (fresh)

1 1/2 tsp Celtic sea salt

3/4 tsp black pepper (freshly ground)

Garnish & Serving

1/2 cups plain yogurt or labneh (optional, for dollop)

1/4 cups Fresh parsley (chopped)

1 count lemon wedges

Crispy Pita Chips

3 count pita bread (white or whole wheat, cut into triangles)

2 tsp olive oil (for brushing)

1 tsp ground sumac or za'atar (optional)

1/2 tsp fine sea salt

Method

Soup Base

Prepare ingredients

Rinse red lentils in a fine mesh sieve under cold water until water runs clear. Finely chop the onion, dice carrots and celery, and mince garlic. Open the canned tomatoes.

Sauté aromatics

Heat 2 tbs olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and a pinch of salt; sauté 5–7 minutes until translucent and starting to soften. Add diced carrots and celery and cook 4–5 minutes more, stirring occasionally, until vegetables begin to soften. Add minced garlic and cook 30–45 seconds until fragrant.

Toast spices and tomato paste

Push vegetables to one side, add tomato paste to the pan and cook 1 minute, stirring to caramelize slightly. Stir in ground cumin, ground coriander, smoked paprika and turmeric; cook 30–45 seconds to bloom the spices.

Add lentils, tomatoes and liquid

Add the rinsed red lentils, canned diced tomatoes with their juices, bay leaf and vegetable broth (6 cups). Stir to combine and bring to a gentle boil over high heat.

Simmer

Once boiling, reduce heat to medium-low and simmer partially covered for 20–25 minutes, stirring occasionally, until lentils are tender and begin to break down.

Finish soup

Remove and discard the bay leaf. If you prefer a smoother texture, use an immersion blender to puree about half the soup directly in the pot (or transfer 3 cups to a blender, purée, then return). Stir in chopped spinach (if using) and cook 2–3 minutes until wilted. Stir in fresh lemon juice, salt and black pepper; taste and adjust seasoning.

Crispy Pita Chips

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.

Cut each pita into 6–8 triangles if not already cut. Separate layers if the pita is pocketed for extra crispiness. Toss pita triangles in a bowl with 2 tsp olive oil, sprinkle with sumac or za'atar (if using) and sea salt until evenly coated.

Arrange the pita triangles in a single layer on the prepared baking sheet. Bake 8–12 minutes, turning once halfway through, until golden brown and crisp. Watch closely the last few minutes to avoid burning. Remove and cool slightly; they will crisp further as they cool.

Garnish & Serve

Ladle soup into bowls. Add a dollop (about 1 tbsp) of yogurt or labneh in the center of each bowl if desired. Sprinkle chopped parsley over the soup and crack additional black pepper to taste. Serve lemon wedges on the side for extra brightness.

Serve each bowl with a handful of warm crispy pita chips on the side or placed on top for dipping.