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

Lentil Soup Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Lentil Soup Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dry brown or green lentils; 6 cups low-sodium vegetable or chicken stock; 1 cups water; 1 count medium yellow onion, finely diced; 1 count large carrot, peeled and diced (about 1 cup); 2 count celery stalks, diced; 3 count garlic cloves, minced; 2 tbs tomato paste; 2 tbs olive oil; 1 count bay leaf; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp smoked paprika; 0.5 tsp dried thyme; 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.25 tsp red pepper flakes (optional, for heat); 1 count fresh lemon; 2 tbs fresh parsley, chopped; 1 tsp olive oil (for finishing); 3 count pita bread (6-inch rounds), cut into wedges; 2 tbs olive oil; 0.5 tsp sea salt; 0.25 tsp ground cumin (optional)

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

Time55m

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 cups dry brown or green lentils

6 cups low-sodium vegetable or chicken stock

1 cups water

1 count medium yellow onion, finely diced

1 count large carrot, peeled and diced (about 1 cup)

2 count celery stalks, diced

3 count Garlic cloves, minced

2 tbs tomato paste

2 tbs olive oil

1 count bay leaf

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Smoked paprika

1/2 tsp dried thyme

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/4 tsp red pepper flakes (optional, for heat)

Finishing & Garnish

1 count fresh lemon

2 tbs Fresh parsley, chopped

1 tsp olive oil (for finishing)

Pita Chips

3 count pita bread (6-inch rounds), cut into wedges

2 tbs olive oil

1/2 tsp sea salt

1/4 tsp ground cumin (optional)

Method

Soup Base

Prep lentils

Rinse the lentils in a fine-mesh sieve under cold running water until water runs clear. Pick through to remove any small stones or debris. Set aside.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add garlic and spices

Add the minced garlic, ground cumin, ground coriander, smoked paprika, dried thyme, and red pepper flakes (if using). Stir constantly for 30–60 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and deepen flavor.

Combine lentils and liquids

Add the rinsed lentils to the pot and stir to coat with the tomato-spice mixture. Pour in 6 cups of stock and 1 cup of water. Add the bay leaf. Bring the pot to a gentle boil over high heat.

Simmer

Once boiling, reduce heat to low to maintain a simmer. Partially cover and simmer until lentils are tender but not falling completely apart, about 25–30 minutes. Stir occasionally and skim foam if necessary.

Season and adjust

Remove and discard the bay leaf. Taste the soup and add kosher salt and black pepper as needed (start with the listed amounts and adjust to taste). If soup is too thick, add up to 1 cup more water or stock to reach desired consistency. For a creamier texture, use an immersion blender to puree 1/3–1/2 of the soup in the pot, or transfer a portion to a blender, then return and stir to combine.

Finishing & Garnish

Brighten the soup by squeezing juice from half to one whole lemon into the pot, tasting as you go to reach desired acidity. Stir in 1 teaspoon olive oil and 1–2 tablespoons chopped parsley. Reserve remaining parsley and lemon wedges for garnish. Keep warm until serving.

Pita Chips

Prep and season pita

Preheat oven to 400°F (200°C). Cut each pita pocket into 6–8 wedges. Toss the wedges with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon ground cumin (if using) until evenly coated.

Bake until crisp

Arrange seasoned wedges in a single layer on a baking sheet. Bake for 8–12 minutes, turning once halfway through, until edges are golden brown and crisp. Watch closely in the final minutes to prevent burning. Remove from oven and let cool slightly; chips will crisp further as they cool.