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Middle Eastern lentil soup

Jan 20, 2016

The holidays are over but we still have ways to go until spring. This delicious lentil soup will help keep you warm until the weather does. This lentil soup recipe is easy, hearty and healthy. You can make it even healthier by choosing organic lentils.

The Science

A study published in Organic Agriculture measured the nutritional quality of traditional lentils grown under organic cultivation. Lentils grown under organic and traditional conditions have high nutritional quality with high levels of bioactive compounds.

The Recipe

Photo credit: Max Kiesler

Photo credit: Max Kiesler


  • 1 lb. organic lentils, rinsed
  • 6 cups of organic vegetable or chicken stock
  • 2 cloves of organic garlic, finely chopped
  • 1 large organic onion, chopped
  • 4 Tbs. organic olive oil
  • 2 tsp. organic cumin
  • 1 tsp. organic coriander
  • 1 tsp. organic crushed red pepper (optional)
  • 1 organic lemon, sliced into wedges


In a large sauce pan, fry the garlic in two Tbs. olive oil over medium heat until it becomes aromatic – about 5 minutes. Add the lentils and water to the pot. Bring to a boil and reduce heat to bring to a simmer. Add the cumin, coriander and crushed red pepper and continue to simmer for about an hour. While the lentils are simmering, add the remaining two Tbs. of olive oil to a frying pan and cook the chopped onions, stirring frequently, until they are caramelized – onions should be soft and dark brown but not burned.

Salt the soup to taste and serve topped with the caramelized onions and a wedge of lemon.

Organic Recipes
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