Lentil soup is a staple in the Middle East. It is made with red lentils known as ‘masoor dal’ but made in a Middle Eastern way which is very light and served with freshly squeezed lemon juice, fresh parsley and crisp ‘pita’ breads.

This soup doesn’t take long to prepare, (15-20 minutes) and requires a few staple ingredients. So next time you need some quick and soothing soup, you know what to make.

Let’s get started.


  • Olive oil 2 tbsp
  • Red lentils (masoor dal) 250 gm
  • Onion chopped 70 gm
  • Leeks chopped 20gm
  • Carrot chopped 20gm
  • Turmeric 1/2 tsp
  • Salt to taste


  • Take oil  in a small pan or wok (kadai).
  • If the lentils are clean then it is advised not to wash or else, soak and rinse the lentils and drain most of the water.
  • Sauté onion, lentils, leeks, carrots and turmeric till glassy.
  • Heat water in a separate pan and mix all together for boiling till lentil is cooked.
  • Blend/grind the mixture till smooth.
  • Strain the puree and again set to boil to attain a creamy and semi-thick consistency.
  • Add salt to taste.
  • Serve hot with chop parsley (or chopped spring onion) on top, lemon wedges and crisp pita bread. You can drizzle some cream too.



About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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