Creamy Shawarma Lentil Soup
This lentil soup gets a flavorful upgrade with the warming, savory notes of shawarma spice. Blended until creamy with a swirl of yogurt, it’s nourishing and layered with depth. Serve it with flatbread for a wholesome lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 large carrot, chopped
- 1 teaspoon ground cumin
- 1 tablespoon shawarma meat spice
- 1 cup red lentils
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1/2 cup Greek yogurt (for serving)
Instructions
- Sauté the Base
In a pot, heat olive oil over medium heat. Sauté onion, garlic, and carrot for 5–7 minutes until softened.
- Add Spices and Lentils
Stir in cumin and shawarma spice. Add lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
- Blend the Soup
Use an immersion blender to puree until smooth, or blend in batches.
- Serve
Ladle into bowls and swirl in Greek yogurt.
- Serving Suggestions
Serve with warm pita or zaatar toast for dipping.
