Sumac-Spiced Lentil Soup
This hearty Sumac-Spiced Lentil Soup is a soulful bowl of comfort with a Middle Eastern twist. It’s built on the earthy simplicity of red lentils, which break down beautifully into a creamy base as they simmer. What sets this soup apart is the unexpected brightness of sumac—a tangy, citrus-forward spice that lifts the flavor profile with every spoonful. Garlic, cumin, and a hint of turmeric create a fragrant, warming backbone, while a final splash of lemon juice adds zing and balance. It’s budget-friendly, nourishing, and comes together quickly with pantry staples—perfect for weeknight dinners, meal prep, or cozy nights in.
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground sumac, plus more for garnish
- ½ teaspoon turmeric (optional, for warmth and color)
- Salt and freshly ground black pepper, to taste
- 5 cups vegetable broth
- Juice of ½ lemon
- Olive oil and sumac (for drizzling, optional)
Instructions
- Sauté the Aromatics
In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes, or until translucent and beginning to soften. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add Spices and Toast
Sprinkle in the cumin, sumac, and turmeric (if using). Stir the mixture constantly for 30–60 seconds to toast the spices gently and enhance their aroma without burning the garlic.
- Simmer the Lentils
Add the rinsed red lentils and pour in the vegetable broth. Stir to combine. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 25–30 minutes. Stir occasionally to prevent sticking. The lentils should soften completely and begin to fall apart, thickening the soup.
- Adjust and Blend (Optional)
Once the lentils are tender and the soup has thickened to your liking, season with salt, black pepper, and the juice of half a lemon. For a creamier texture, you may use an immersion blender to partially or fully blend the soup, depending on your preference.
- Serve and Garnish
Ladle the soup into bowls. Drizzle each bowl with a little olive oil and a light dusting of sumac for color and added tang.
Serving Suggestion
Serve hot with warm pita or crusty bread. For extra heartiness, top with crispy chickpeas or swirl in a spoonful of coconut yogurt or tahini. This soup also pairs beautifully with a simple cucumber-tomato salad or a dollop of garlicky labneh.
