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For the heart of this soup, you will need: - 1 cup green or brown lentils, rinsed - 1 large onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 medium tomatoes, chopped - 1 red bell pepper, diced These lentils pack protein and fiber. They help you feel full and satisfied. The onion and garlic add a strong flavor base. Carrots and tomatoes bring sweetness and color. The red bell pepper adds a nice crunch and brightness. Next, we add flavor with these spices: - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon paprika - 1/4 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste Cumin and coriander give warmth to the soup. Turmeric adds a golden hue and health benefits. Paprika adds depth, while cayenne brings heat. Adjust the salt and pepper to suit your taste. To finish, consider these garnishes: - Fresh parsley or cilantro for garnish - Lemon wedges for serving Garnishes not only look pretty but add freshness. A squeeze of lemon brightens the flavors. Fresh herbs add a burst of color and taste. You can find the full recipe in the recipe section above. Enjoy making this soup! Start by heating olive oil in a large soup pot over medium heat. Add the finely chopped onion. Cook it until it turns translucent, which takes about 5 to 7 minutes. Next, add minced garlic, diced carrots, and red bell pepper. Stir these ingredients together and let them cook for another 5 minutes. This step makes the base flavorful and bright. Now it’s time to add the spices. Sprinkle in ground cumin, coriander, turmeric, paprika, and cayenne pepper if you want heat. Stir everything well for 1 to 2 minutes to toast the spices and release their aroma. After this, add the rinsed lentils and chopped tomatoes to the pot. Pour in 4 cups of vegetable broth and bring everything to a boil. Once it boils, reduce the heat to low and cover the pot. Let the soup simmer for 30 to 35 minutes. Stir it occasionally. The lentils will become tender and absorb all the flavors. When the lentils are ready, season your soup with salt and pepper to taste. For a creamier soup, you can blend a part of it. Use an immersion blender or transfer a cup of soup to a blender, then return it to the pot. To serve, ladle the soup into deep bowls. Garnish with fresh parsley or cilantro. Don’t forget to add a wedge of lemon on the side for a zesty kick. This adds freshness and brightness to the dish. Enjoy your warm and comforting bowl of Iraqi Lentil Soup! For the full recipe, check out the instructions above. To boost the taste of your Iraqi lentil soup, focus on the spices. Fresh spices work best. Toasting them before cooking brings out their flavors. You can also add a splash of lemon juice at the end. This adds brightness and depth. A dash of soy sauce or Worcestershire sauce can enhance umami too. For a creamy soup, blend a portion after cooking. This gives it a smooth texture. If you prefer a chunkier soup, skip blending. Always rinse your lentils before cooking. This removes dust and helps them cook evenly. Use fresh vegetables for the best taste. One common mistake is overcooking the lentils. Keep an eye on them; they should be tender but not mushy. Another mistake is not seasoning enough. Taste the soup before serving and adjust the salt and pepper. Lastly, don’t skip the garnishes. Fresh herbs and lemon elevate the dish. For the complete recipe, refer to the Full Recipe section. {{image_2}} You can add protein to your Iraqi lentil soup for extra heartiness. Try diced chicken or turkey for a lean option. You can also use ground beef or lamb, adding depth to the flavor. For a plant-based choice, add cubed tofu or chickpeas. These proteins work well with the spices and lentils. Feel free to swap in different vegetables to suit your taste. Zucchini and spinach are great options for added nutrients. Sweet potatoes can add a natural sweetness. Even kale or Swiss chard can boost the nutrition and color of your soup. Make it your own by mixing and matching! Spices can change the flavor profile of your soup. If you want a bolder taste, add a pinch of cinnamon. This spice brings warmth and complexity. You can also use sumac for a tangy twist. Each region has its favorite spices, so explore what you love! For the full recipe, you can check out the detailed steps above. To keep your Iraqi lentil soup fresh, let it cool first. Pour it into an airtight container. Store it in the fridge for up to four days. This way, you can enjoy it later without losing flavor. If you want to save some for later, freezing is easy. Use freezer-safe bags or containers. Leave some space at the top, since soup expands when frozen. You can freeze it for up to three months. Just remember to label the container with the date. When you're ready to enjoy your soup again, thaw it in the fridge overnight if frozen. Reheat it on the stove over low heat. Stir often to avoid sticking. You can also use a microwave, but stir halfway through to heat evenly. If the soup seems thick, add a splash of broth or water to loosen it up. It’s just as delicious as the first time! You can find the full recipe for more details on how to make it. Lentils are tiny powerhouses of nutrition. They pack protein, fiber, and iron. Eating lentils helps keep your heart healthy. They also aid digestion and can stabilize blood sugar. Plus, they are low in calories. This makes them a smart choice for many diets. Yes, you can easily make this soup vegan. Just use vegetable broth instead of chicken broth. All the other ingredients are plant-based. This way, you keep all the rich flavor without adding animal products. Iraqi Lentil Soup pairs well with warm crusty bread. You can also serve it with a fresh salad. Adding lemon wedges adds a nice zesty touch. - How long does it take to prepare and cook? You can prepare this soup in about 10 minutes. Cooking it takes around 30 to 35 minutes. So, you can have a warm meal ready in about 45 minutes. - Can I make this recipe in a slow cooker or instant pot? Yes, you can use both methods. For a slow cooker, add all the ingredients and cook on low for 6-8 hours. For an instant pot, cook on high for 15 minutes and then let it release naturally. Either way, you get a tasty soup! Check out the Full Recipe to make this comforting dish! You learned the key steps to make a delicious Iraqi lentil soup. We covered ingredients like lentils, spices, and optional garnishes. You now know how to prepare, cook, and serve this hearty dish. Remember, enhancing flavor and avoiding common mistakes will make your soup better. With the tips and variations provided, you can adapt the recipe to your taste. Enjoy sharing this warming soup with friends and family!

Iraqi Lentil Soup

Warm your soul with a comforting bowl of Iraqi Lentil Soup! This hearty and nourishing delight combines wholesome lentils, fresh veggies, and aromatic spices, making it a satisfying meal packed with flavor. Perfect for cozy nights or healthy lunches, this easy recipe will guide you step-by-step to creating your own delicious soup. Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 large onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 medium tomatoes, chopped

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional for heat)

4 cups vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Instructions
 

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.

    Stir in the minced garlic, diced carrots, and red bell pepper. Cook for an additional 5 minutes until the vegetables begin to soften.

      Sprinkle in the ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to coat the vegetables and toast the spices for 1-2 minutes until fragrant.

        Add the rinsed lentils and chopped tomatoes to the pot. Pour in the vegetable broth and bring the mixture to a boil.

          Reduce the heat to low and cover the pot. Allow the soup to simmer for 30-35 minutes, or until the lentils are tender, stirring occasionally.

            Once cooked, season the soup with salt and pepper to taste. For a creamier texture, use an immersion blender to blend a portion of the soup, or transfer a cup of soup to a blender and carefully blend before returning it to the pot.

              Serve the lentil soup hot, garnished with fresh parsley or cilantro and a wedge of lemon on the side for squeezing over the top.

                Prep Time, Total Time, Servings: 10 min | 45 min | 4 servings

                  - Presentation Tips: Ladle the soup into deep bowls, drizzling a little olive oil on top and adding a sprinkle of fresh herbs for a pop of color. Serve with warm crusty bread on the side for a complete meal experience.