Syrian Red Lentil Soup

Syrian Red Lentil Soup

6 reviews, 4.7 star(s). 86% would make again

Ready in 1 hour 05 minutes

Excellent with toasted pita or pita chips, Greek salad, and white wine or beer


olive oil
1 tsp Garlic
1 1/2 cups Red lentils
6 cups Water
2 tsp Thyme
1 tsp Cumin
2 tsp Salt

Original recipe makes 0



Cook garlic about a minute in a soup pan in a little olive oil. Add everything else, bring to a boil, reduce heat, and simmer one hour. Serve with toasted pita bread and a Greek salad.

Servings: 7

Yield: 7 cups

Verified by stevemur
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Pureed yellow lentil version.

Calories Per Serving: 1277 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Great soup. I added the juice of a whole lemon, doubled the cumin and added ground coriander and rice. Yum
Eurotic 2y ago

Great recipe. I used chicken stock instead of water and could then reduce the salt added. Now a house favorite and very easy!
Btateossian 3y ago

Very good! I will definitely be keeping this recipe but next time I may reduce the salt by half.
JewellzB 3y ago

Out of this world...yummiest
dadx1234 3y ago

Very simple and very tasty. A great winter soup. Thanks for posting.
Gyoza 3y ago

I added a little saffron and mint to the recipe it was perfect...Thanks for posting this recipe, my boyfriend has requested that I make this every night
Juju89 5y ago

I DID make this. However, I made a few changes and want to try it again more closely following the recipe. My adjustments for this attempt: 1/2 cup red lentils & 1 cup yellow lentils - because I ran out of red lentils. 1/2 tsp salt - because I don't like too much salt and my husband adds salt to everything before tasting, anyway. Simmered, partially covered. Pureed before serving. I found it mild, but not bland, and might increase the spice depending on accompanying dishes.
KaryAnca 7y ago

[I posted this recipe.]
bkprice13 8y ago

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