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Middle Eastern Lentil Soup

Dry lentils

Middle Eastern Lentil Soup with lentils, onion and sweet bell peppers are seasoned with fennel , cumin and red pepper. Plain yogurt lends a nice creamy texture to this hearty, healthy soup.


1 cup dried lentils
2 tablespoons olive oil
1 chopped onion
1 red bell pepper, chopped
1 teaspoon fennel seed
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 tablespoon lemon juice
Fresh parsley
1/2 cup plain yogurt


Rinse lentils, discard any debris or blemished lentils; drain.

Heat oil in large saucepan over medium-high heat until hot. Add onion and bell pepper; cook and stir five minutes or until tender. Add fennel seed, cumin and ground red pepper; cook and stir one minute.

Add four cups water and lentils. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes. Stir in salt. Simmer five to ten minutes more or until lentils are tender. Refrigerate, covered, overnight or up to two days.

To complete recipe, heat the soup again, over medium heat until hot. Stir in lemon juice.

While soup is heating, chop enough parsley to measure two-tablespoons; stir into yogurt. Serve soup topped with yogurt mixture.

Note: For a special touch, top each serving with yellow bell pepper strips.

Nutrition Information

Recipe makes 12 servings.

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