Pureed Lentil Soup

Mmmm, lentils. Not to bring up my no-meat January again, but I got reacquainted with one of my favorite lentil dishes. Lentils are – well – a superfood. They are not only high in protein, but they are great source of iron and of soluble fiber, the kind that protects the heart by lowering cholesterol levels, moderate blood sugar levels and promote digestive health. Lentils also protect against certain forms of cancer such as breast and bowel cancer. I love them because they are filling and satisfying. And for you Washingtonians reading this, Pullman, WA is the lentil-growing capital on the United States – who knew?!

There are a couple of different Arabic versions of lentil soup that my dad used to make when I was a kid – this was by far my favorite, and not just because it was delicious, but because it elicited strange looks from people – when pureed, this soup turns (and there’s no other way to describe it) a baby poop brown! Oh well, it’s delicious! Though we used to serve this with small seasoned meatballs (beef or lamb), the version listed here is the vegetarian option.


3 medium cloves garlic, sliced

1 cup lentils, soaked

2 cups vegetable broth

1 vegetable bouillon cube (optional, depending taste)

1 yellow onion, diced

2 tbsp olive oil, separated

¾ tbsp ground cumin

1/8 tsp ground pepper

3 tbsp lemon juice

1-2 loves whole wheat pita


In a one quart pot, sauté garlic and lentils in one tablespoon olive oil, about two minutes.

Add broth, pepper, cumin, lemon juice and bouillon.

Bring to boil. Simmer 30 minutes or until lentils are soft.

Remove from heat and cool.

Puree in blender until smooth – this is best done in batches – and return to pot.

Return to stove, on simmer.

Meanwhile, dice onion and sauté in remaining olive oil at moderate-high heat until brown. (NOTE: these onions should appear nearly burned.)

Stir onion mixture into soup and continue to warm.

Serve topped with broken up pieces of toasted pita and a splash of lemon juice.


Suite101.com: Information about Lentils

The Mayo Clinic


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One Response to “Pureed Lentil Soup”

  1. Anonymous says:

    Funny enough but I have been wanting to make lentil soup for ages!! I'm going to give this one a try…
    Lisa & Paige

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