Baharat Lentil Soup

This Baharat Lentil Soup is a rich, hearty, and aromatic dish that brings together the warmth of baharat seasoning with the earthy goodness of lentils. The blend of spices in the baharat creates a beautifully flavoured broth, while the lentils add protein and texture.

This soup is vegetarian, filling, and perfect for cozy evenings or as part of a larger Middle Eastern-inspired meal.

Ingredients:

For the Soup:

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, peeled and diced

  • 1 medium celery stalk, diced

  • 1/2 teaspoon ground cumin

  • 1 teaspoon baharat seasoning (or more to taste)

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric (optional, for extra warmth)

  • 1 cup red lentils, rinsed

  • 1 (14.5 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)

  • 4 cups vegetable broth (or chicken broth for a non-vegetarian version)

  • 1/2 teaspoon salt (or to taste)

  • Freshly ground black pepper, to taste

  • 1 tablespoon fresh lemon juice (optional, for a tangy finish)

  • Fresh coriander or parsley, chopped (for garnish)

Instructions:

  1. Sauté the Vegetables:

    • Heat olive oil in a large pot or Dutch oven over medium heat.

    • Add the chopped onion, and sauté for about 4-5 minutes, until softened and translucent.

    • Add the garlic, carrots, and celery. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

  2. Add the Spices:

    • Stir in the ground cumin, baharat, ground coriander, and ground turmeric (if using). Let the spices cook with the vegetables for about 1 minute, stirring constantly, until they become fragrant.

  3. Add Lentils and Tomatoes:

    • Add the red lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir everything together, making sure the lentils are well-coated with the spices and vegetables.

    • Season with salt and black pepper to taste.

  4. Simmer the Soup:

    • Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 25-30 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

  5. Adjust the Consistency:

    • If the soup is too thick for your liking, you can add more broth or water to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.

  6. Finish the Soup:

    • Once the lentils are tender and the soup has reached your desired consistency, remove the pot from heat.

    • Stir in the lemon juice for a touch of brightness (optional), and taste for seasoning. Adjust with more salt, pepper, or baharat if necessary.

  7. Serve:

    • Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley.

    • Serve hot with a side of warm pita bread, a dollop of yogurt, or a drizzle of tahini for extra richness.

Why You'll Love It:

  • The baharat blend in this soup adds a wonderful complexity to the dish, with its notes of cinnamon, cumin, and coriander bringing warmth to every bite.

  • The red lentils cook down to create a hearty, slightly creamy texture, making this soup both filling and satisfying.

  • It’s easy to make, full of flavour, and perfect for meal prep, making it ideal for busy weeknights or cozy weekends.

This Baharat Lentil Soup is perfect for anyone who loves hearty, flavourful, and aromatic soups. It’s a comforting and nourishing dish, with the spice blend bringing the soul-warming magic of Middle Eastern cuisine to your table. Enjoy!

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