Dinner

Iraqi Lentil Soup Recipe

Name: Iraqi Lentil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Iraqi
Ingredients: 1 tbsp oil; 1 white onion, finely chopped; 300 g red lentils; 2 tsp cumin; 2 tsp curry powder; 1/2 tsp chilli powder; 1.5 liters boiling water; 1 vegetable stock pot or stock cube; 1 tbsp lemon juice; Salt, to taste; Pepper, to taste; Fresh coriander; Chilli flakes; Drizzle of olive oil; Crispy fried onions

ByMaya bella March 6, 2026March 6, 2026

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Introduction

Iraqi Lentil Soup is a comforting and flavorful dish that combines earthy spices with hearty red lentils. It’s simple to prepare and makes a nourishing meal perfect for any day. The blend of cumin, curry, and a hint of chili creates a unique and warming taste experience.

A bowl of smooth orange soup fills a speckled light gray bowl, topped with a swirl of white cream, sprinkled with red flakes, black pepper, and fresh chopped green herbs placed in the center. The bowl sits on a white marbled surface with slices of toasted bread scattered around, showing light brown and golden textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
1 white onion, finely chopped
300 g red lentils
2 tsp cumin
2 tsp curry powder
1/2 tsp chilli powder
1.5 liters boiling water
1 vegetable stock pot or stock cube
1 tbsp lemon juice
Salt, to taste
Pepper, to taste
Fresh coriander (optional, for garnish)
Chilli flakes (optional, for extra spice)
Drizzle of olive oil (optional, for richness)
Crispy fried onions (optional, for crunch)

Instructions

Step 1: Heat the oil in a large pan over medium heat. Sauté the onions for about 5 minutes until soft and translucent.
Step 2: Add the red lentils, cumin, curry powder, chilli powder, boiling water, and vegetable stock pot to the pan. Stir well to combine.
Step 3: Bring the mixture to a boil, then reduce heat to low. Let it simmer for 20 minutes, stirring occasionally until the lentils are tender.
Step 4: Remove the pan from heat and stir in the lemon juice to brighten the flavors. Season with salt and pepper to taste.
Step 5: Ladle the soup into bowls and garnish with fresh coriander, chilli flakes, a drizzle of olive oil, or crispy fried onions if desired.

Tips & Variations

For a creamier texture, blend part or all of the soup before serving.
Adjust the chilli powder to control the level of heat according to your preference.
Use vegetable broth instead of stock cubes for a fresher taste.
Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water if it has thickened. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A bowl of thick yellow-orange soup fills the bowl, topped with a swirl of white cream, small green chopped herbs, and scattered reddish-brown spice powder. The bowl is white with a speckled pattern and sits on a white marbled textured surface. Around the bowl, there are pieces of toasted bread with a golden crust, some slightly out of focus. The soup looks smooth and warm with a creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown or green lentils instead of red lentils?

Red lentils cook faster and tend to break down, creating a creamy texture. Brown or green lentils hold their shape more and take longer to cook, so adjust cooking times accordingly if substituting.