The lentil soup I make on repeat (Arabic Lentil Soup)

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils add more nutrients, while split peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without additives.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often more affordable.

Preheat oven to bake pita chips.

Cut pita bread into halves and then into 1-inch squares.

Coat pita squares with olive oil and salt, toss to coat evenly.

Bake pita chips until golden and crispy.

Heat olive oil in a pan and add finely diced onion in a single layer.

Cook onions until crispy, stirring minimally.

In a large pot, add water, red lentils, vegetable bouillon, cumin, and black pepper; stir to combine and bring to a boil.

Reduce heat and simmer lentils on low for about 30 minutes until soft and breaking down.

Blend soup directly in the pot with an immersion blender for a smoother texture, if desired.

Stir in crispy fried onions and additional olive oil; heat for a few minutes to combine flavors.

Serve soup topped with lemon juice, more crispy onions, baked pita chips, and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary