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- 1 cup green or brown lentils, 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, with 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 Iraqi lentil soup shines with simple, fresh ingredients. The star of this dish is the lentils. They provide protein and texture. Choose green or brown lentils for this recipe as they hold their shape well. When you rinse them, it helps remove any dust or debris. Next, we have the vegetables. Onions and garlic start the flavor base. They add depth and warmth. Carrots and celery contribute sweetness and crunch. The potato gives the soup a hearty feel. Diced tomatoes add acidity and color. Spices bring life to the soup. Ground cumin and coriander offer earthy, warm notes. Turmeric adds a lovely golden hue and health benefits. Don’t forget salt and pepper to enhance the taste. Lastly, the broth is key. Vegetable broth makes the soup rich and flavorful. It ties all the ingredients together. - Fresh herbs - Lemon wedges Garnishes can elevate your soup. Fresh herbs, like parsley or cilantro, add brightness. They contrast nicely with the soup's warmth. A squeeze of lemon juice can brighten the flavors. It adds a fresh twist. When you prepare this soup, you can enjoy the full recipe for a nourishing experience. Start by heating olive oil in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté them until they smell good and the onions turn clear, which takes about 4-5 minutes. This step builds a strong flavor base for your soup. Next, stir in the diced carrots, celery, and cubed potato. Cook these for an extra 5 minutes. You want the vegetables to soften a bit. This softening helps their flavors mix well in the soup. Now, add the rinsed lentils to the pot. Pour in the can of diced tomatoes with their juice. Sprinkle in the ground cumin, ground coriander, turmeric, salt, and pepper. Stir everything together. Make sure all the spices coat the lentils and vegetables evenly. Next, pour in the vegetable broth. Increase the heat until the mixture boils. Once it boils, reduce the heat, cover, and let it simmer. This should take about 25-30 minutes. You want the lentils and veggies to become tender. After simmering, check the soup. If the lentils and vegetables are soft, you're ready to blend. For a creamier soup, use an immersion blender. Blend it just enough to leave some chunks for texture. If you don’t have an immersion blender, ladle some soup into a regular blender. Blend it, then return it to the pot. Finally, taste your soup. Adjust the seasoning with more salt, pepper, or spices if needed. Now, your Iraqi lentil soup is ready to serve. Ladle it into bowls and add fresh parsley or cilantro on top. Serve it with lemon wedges on the side for a zesty kick. For the full details, check the Full Recipe. To make your Iraqi lentil soup taste amazing, use fresh spices. Fresh spices pack a punch that dried ones cannot match. They bring out the best flavors in the soup. Ground cumin, coriander, and turmeric are key. Try to grind whole spices if you can. This gives you more aroma and taste. Balancing seasonings is also vital. Start with the recommended amounts, then taste. Adjust salt, pepper, and spices as needed. A little twist can elevate the dish. Remember, the soup should have a warm and inviting flavor. Don’t rush this step; it’s where the magic happens. Adding other vegetables can change the soup’s profile. You can include spinach, kale, or bell peppers. These add color, texture, and nutrition. Feel free to experiment based on what you have at home. If you want a protein-packed meal, add chicken or sausage. This makes the soup heartier and more filling. You can also add chickpeas for extra protein and fiber. This not only enhances taste but also boosts health benefits. For the complete recipe, check the Full Recipe section. {{image_2}} To keep your Iraqi lentil soup fresh, store it properly. Place leftovers in an airtight container. Refrigerate the soup within two hours of cooking. It stays good for about 3 to 4 days. Make sure to label the container with the date. This helps you track freshness. If you want to save it for longer, freezing is a great option. Use a freezer-safe container or a resealable bag. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. When reheating, you have a few good options. The best way is to use a pot on the stove. Pour the soup into the pot and heat on low. Stir often to prevent sticking. Heat until it's warm, about 5 to 10 minutes. You can also use the microwave. Transfer the soup to a microwave-safe bowl. Cover it loosely to avoid splatters. Heat for 2 to 3 minutes, stirring halfway through. To keep the texture just right, avoid boiling the soup again. This keeps the lentils and veggies from becoming mushy. Enjoy your warm, flavorful soup! For the full recipe, check out the earlier sections. Lentil soup holds a special place in Iraqi culture. Families serve it during holidays, gatherings, and special events. It warms the soul and brings people together. This soup is not just food; it’s a symbol of care and comfort. Lentils are rich in protein and fiber. They provide essential nutrients that keep us healthy. Historically, lentils have been eaten in Iraq for thousands of years. They are a staple in many homes. The soup's simple ingredients make it both affordable and nourishing. Pairing Iraqi lentil soup with bread or rice enhances its flavor. Fresh, warm flatbreads are perfect for dipping. You can also serve it with fluffy rice for a hearty meal. For presentation, use colorful bowls. Garnish with fresh parsley or cilantro for a pop of green. A lemon wedge on the side adds a bright touch and a burst of flavor. Enjoying this soup is a delightful experience that connects us to our roots. Yes, you can use various lentils in this recipe. Green and brown lentils work well here. They hold their shape during cooking. Red lentils can also be used, but they cook faster and turn mushy. If you choose red lentils, cut your cooking time to about 15-20 minutes. Each type adds a unique flavor and texture. Feel free to experiment and find your favorite! Absolutely! This Iraqi lentil soup is naturally gluten-free. Just make sure to check your broth. Some store-bought vegetable broths may contain gluten. If you want to be safe, use homemade broth or a gluten-free brand. You can also add gluten-free grains like rice or quinoa for extra texture. Enjoying this soup without gluten is easy and delicious! You can store this soup in the fridge for about 4-5 days. Keep it in an airtight container to maintain freshness. If you want to keep it longer, you can freeze it. This soup freezes well for up to 3 months. Just remember to let it cool completely before freezing. To reheat, simply warm it on the stove or in the microwave. Enjoy your flavorful soup anytime! Iraqi lentil soup is a rich blend of flavors and culture. We explored essential ingredients like lentils, vegetables, and spices. I shared step-by-step instructions for making this hearty dish, along with tips to boost flavor. Don't forget garnishes like fresh herbs or lemon for a bright finish. Remember the storage tips for leftovers and their best reheating methods. This soup holds a special place in Iraqi cuisine, perfect for many occasions. Enjoy making this warm, nourishing meal that links tradition and taste. It’s both simple and satisfying.

Iraqi Lentil Soup

Warm your heart and nourish your soul with this flavorful Iraqi Lentil Soup recipe! Packed with protein-rich lentils, fresh veggies, and aromatic spices, it’s a deliciously comforting dish perfect for any day. Dive into this simple step-by-step guide to create a meal that feels like a warm hug, and discover tips for enhancing flavors and storing leftovers. Click through to explore the full recipe and enjoy this traditional favorite!
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Ingredients
  

1 cup green or brown lentils, 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, with 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
 

Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until they are fragrant and the onions are translucent, about 4-5 minutes.

    Add the Vegetables: Stir in the diced carrots, celery, and cubed potato. Cook for an additional 5 minutes, ensuring the veggies soften slightly.

      Incorporate Lentils and Spices: Add the rinsed lentils, diced tomatoes (with their juice), ground cumin, ground coriander, turmeric, salt, and pepper. Stir to combine.

        Add Broth and Simmer: Pour in the vegetable broth, increasing the heat until the mixture comes to a boil. Then reduce heat, cover, and let it simmer for approximately 25-30 minutes, or until the lentils and vegetables are tender.

          Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to puree the soup partially, leaving some chunks for texture. Alternatively, you can ladle out a portion and blend it in a regular blender before returning it to the pot.

            Final Seasoning: Taste the soup and adjust seasoning with more salt, pepper, or spices if desired.

              Serve: Ladle the lentil soup into bowls and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side for an extra burst of flavor.

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