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- 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 large potato, peeled and cubed - 1 can (14 oz) diced tomatoes, including juice - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon turmeric - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh lemon wedges for serving - Fresh parsley or cilantro, chopped, for garnish Gathering the right ingredients is key to making this soup. Lentils are the star. They bring protein and fiber. Use green or brown lentils; both work well. Chopping your vegetables small helps them cook faster. Fresh herbs add a nice touch at the end. - Large pot - Cutting board and knife - Measuring cups and spoons - Immersion blender (optional) You need a large pot to cook the soup. A good cutting board and knife will help you chop. Measuring cups and spoons ensure accurate amounts. An immersion blender is handy if you want a creamy texture. For the Full Recipe, check the detailed steps and tips that will guide you through cooking this hearty dish. - Sauté Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Cook for about 4-5 minutes. You want the onions to be soft and clear, and the garlic should have a nice smell. - Add Vegetables: Next, toss in the diced carrots, celery, and cubed potato. Stir them together and let them cook for another 5 minutes. This helps the veggies soften a bit, making them tasty later. - Incorporate Lentils and Spices: Now, add the rinsed lentils to the pot. Pour in the can of diced tomatoes, juice and all. Sprinkle in the ground cumin, ground coriander, turmeric, salt, and pepper. Mix everything well. You want those spices to coat the lentils and veggies. - Simmer the Soup: Pour in the vegetable broth and turn up the heat until it boils. Once boiling, lower the heat, cover the pot, and let it simmer. Cook for about 25-30 minutes. Check that the lentils and veggies are tender. - Blend for Creamy Texture (Optional): If you want a smoother soup, grab an immersion blender. Blend it a bit, leaving some chunks for texture. You can also pour some soup into a regular blender, blend until smooth, and then mix it back in. - Finalize Seasoning: Taste your soup. You might want to add more salt, pepper, or spices to make it just right. - Serve and Garnish: Ladle the soup into bowls. Top with fresh parsley or cilantro. Serve with lemon wedges on the side for a fresh burst of flavor. - Presentation Tips: For a nice touch, drizzle a bit of olive oil on top before serving. Sprinkle more fresh herbs, and don’t forget some crusty bread for dipping. This soup is warm and filling. I love how it brings comfort to any meal. For the full recipe, check out the details above! - Adjusting spice levels: Start with less spice. You can always add more later. I love to taste as I go to find the balance. - Ideal lentil varieties: I recommend using green or brown lentils. They hold their shape well and add a nice texture to the soup. - Enhancing flavors with herbs: Fresh herbs like parsley or cilantro make a big difference. They brighten the soup and add freshness. - Overcooking lentils: Keep an eye on your lentils. Overcooked lentils can turn mushy. You want them tender but still holding their shape. - Incorrect seasoning levels: Don't be shy with seasoning. Taste your soup before serving. Adjust salt and spices to fit your liking. - Skipping the blending step: Blending gives the soup a creamy texture. If you like it smooth, don’t skip this. Blend until you reach your desired consistency. Iraqi Lentil Soup is simple yet so rich in flavor. Follow these tips, and you’ll have a warming bowl every time! For the complete recipe, check out the Full Recipe section. {{image_4}} You can easily change the lentils in this soup. Green or brown lentils work well. You can also try red lentils for a sweeter taste. Adding protein makes the soup heartier. You can include chicken, beef, or tofu for extra nutrition. Each option brings a different flavor. You can also switch the vegetables based on what you have. Try adding spinach, zucchini, or bell peppers. Seasonal vegetables make the soup fresh and vibrant. Spice it up by adding heat. Use cayenne or chili powder for a kick. Just a pinch can change the soup's taste. Herbs can change the flavor too. Add thyme or bay leaves while cooking. They will infuse the soup with rich aromas. Experiment with different broths. You can use chicken broth or mushroom broth. Each option will give the soup a unique touch. Enjoy the endless possibilities with this dish! For the full recipe, check out the Full Recipe section. To keep your Iraqi lentil soup fresh, store it in airtight containers. First, let the soup cool down to room temperature. Then, transfer it into the containers. This helps prevent sogginess. - Use glass or plastic containers with tight lids. - Avoid metal containers, as they may react with the soup. Place the containers in the fridge. The soup stays good for about three to five days. If you want to save some for later, freezing works great. First, make sure the soup is cool. Then, pour it into freezer-safe bags or containers. - Remove as much air as possible from the bags. - Label the bags with the date to track freshness. For thawing, take the soup out of the freezer. Place it in the fridge overnight. If you need it fast, use the microwave on low power. When reheating, warm it on the stove over medium heat. Stir often to avoid burning. Now, you can enjoy your delicious soup anytime! Iraqi Lentil Soup is often served with crusty bread or rice. The bread is great for dipping. A side salad adds freshness. You can also enjoy it with pickled vegetables for a tangy taste. Yes, you can make this soup ahead of time. It tastes even better after the flavors meld overnight. Just cool it, then store it in the fridge. Heat it up when you’re ready to serve. If your soup is too watery, use an immersion blender. Blend some of the soup to create a thicker texture. You can also add more lentils and cook for a few extra minutes. Yes, this soup is naturally vegan. All the ingredients are plant-based. Just ensure your vegetable broth is vegan-friendly too. This dish is perfect for vegans and vegetarians alike. The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you want to keep it longer, consider freezing it. This way, you can enjoy it later! - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 large potato, peeled and cubed - 1 can (14 oz) diced tomatoes, including juice - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon turmeric - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh lemon wedges for serving - Fresh parsley or cilantro, chopped, for garnish To make this dish, cook lentils and veggies in a pot until soft. I have shared a simple way to make Iraqi Lentil Soup using fresh ingredients. You learned about each ingredient, the steps for cooking, and tips for success. Remember, you can tweak flavors and use different lentils to make the soup your own. This dish not only warms you up but also offers healthy benefits. Enjoy making and sharing this delightful soup with friends and family. Cooking can be fun and rewarding, so unleash your inner chef!

Iraqi Lentil Soup

Warm up with a bowl of comforting Iraqi Lentil Soup, where hearty lentils and fresh veggies unite in a flavorful and easy recipe. Perfect for any skill level, this dish is not only nutritious but bursting with taste. You'll love how simple it is to make and how delightful it feels to share with loved ones. Ready to explore a new favorite recipe? Dive into this delicious Iraqi Lentil Soup and start cooking today!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 large potato, peeled and cubed

1 can (14 oz) diced tomatoes, including juice

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

Salt and pepper, to taste

2 tablespoons olive oil

Fresh lemon wedges for serving

Fresh parsley or cilantro, chopped, for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onions and minced garlic. Sauté for about 4-5 minutes until the onions are soft and translucent, and the garlic is fragrant.

    Add Vegetables: Introduce the diced carrots, diced celery, and cubed potatoes to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften slightly.

      Incorporate Lentils and Spices: Add the rinsed lentils to the mixture, followed by the diced tomatoes (with their juice), ground cumin, ground coriander, turmeric, salt, and pepper. Mix thoroughly to ensure the spices and tomatoes coat the lentils and vegetables evenly.

        Simmer the Soup: Pour in the vegetable broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender and cooked through.

          Blend for Creamy Texture (Optional): If you prefer a creamier soup, use an immersion blender to partially puree the mixture, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot.

            Finalize Seasoning: Taste the soup and adjust the seasoning as needed with additional salt, pepper, or spices, based on your preference.

              Serve and Garnish: Ladle the lentil soup into bowls, garnishing each serving with freshly chopped parsley or cilantro. Accompany with lemon wedges on the side for a bright, zesty kick of flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: For an eye-catching presentation, drizzle a bit of olive oil on top of the soup before serving and sprinkle additional fresh herbs. Serve with crusty bread for dipping.