I first had this kind of lentil soup in Dubai as we visited Rob’s parents during the time they spent living there. It was one of my favourite flavours of the region. I can also attest that I ate a looot of hummus during our stays. Who wouldn’t!? Either way this lentil soup stuck with me and I started making it at home as well. It is equally delicious and is made with simple ingredients that many of us recognise.

It’s a smooth lentil soup flavoured with cumin and turmeric for the vibrant yellow colour. It also has a good amount of lemon juice which really lifts the flavours and gives it a nice zing. Split red lentils are used as the base of it which is great as they cook quickly making this recipe a good quick meal on lazy days. It also freezes well and keeps well in the fridge making it perfect for meal prep. I hope you’ll enjoy it as much as I do!

Malin x

Lentil Soup | Shorba

Serves 3-4.


1,5 cups red split lentils, rinsed and drained

1 brown onion, chopped

1 celery stick, chopped into small pieces

1 carrot, chopped into small pieces

2 garlic cloves, roughly chopped

6 cups vegetable broth or sub water and one vegetable stock cube

2 tsp cumin powder

0,5 tsp ground turmeric

1 bay leaf

1 lemon, juice only

Salt and black pepper, to taste

Top with:

A handful chopped fresh parsley

Toasted seeds

Lemon wedges for squeezing

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