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Feb 9, 2009 10:19 AM

Mediterranean Lentil Soup

So I tried to emulate a lentil soup from a Mediterranean restaurant the other day, did not turn out that well, but was good enough to finish.

I tried to get that yellow color by adding turmeric (probably too much). I used bay leaf, turmeric, cumin, coriander, salt, pepper, celery seed, a little cayenne pepper, and chicken broth as the base for the soup.

Did not taste like I wanted it to. It was too spicy. Anyone have a good recipe for next time? Sure there a ton of recipes on the web, but I like to come here first.

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  1. Are you looking specifically for Mediterranean? If you want a good lentil soup recipe, I just made Giada de Laurentiis' recipe for Beef & Lentil Soup. The flavor combination of fresh rosemary, garlic and oregano was just delicious. To make a vegetarian version, I used cauliflower and potatoes for the beef.

    1 Reply
    1. re: janetms383

      I might try it. I gotta check out the FN site for the recipe. THanks!

    2. What was the soup called? I can think of a bunch of recipes..

      1. A common Middle Eastern lentil soup uses red lentils. When these cook they turn yellow and totally break down. Could this but what they used?

        4 Replies
        1. re: scubadoo97

          addes soup. my favorite! i have a recipe if this is what you're looking for.

          1. re: scubadoo97

            Yeah maybe I didn't have the right color of lentils, not that that makes a lot of difference to me. I want something that tastes good!

            1. re: food_eater79

              I can type up the recipe when I get home later, if you're still interested.

              1. re: food_eater79


                There are a lot of different kinds of lentils. The pink ones that look like the red ones are split and hulled. Both the pink and red break down to a mush when cooked so they are very different from a textural point of view.

                Here is a recipe for Syrian red lentil soup


            2. My mom had a similar experience- loved the lentil soup at a persian restaurant and tried and tried to get the same effect. She decided that the key was sumac. I'm guessing a bit at the numbers, but:
              Saute a medium-large onion and a clove or two of garlic in a couple of tablespoons butter
              Add a pound of red lentils, 2 tsp or so of cumin, and a 1 tsp of sumac, and either broth or water, salt and cayenne to taste. Sumac gives a tart, almost lemony flavor that really compliments the earthiness of the lentils.
              Top it with a dollop of good plain yogurt and a sprinkling of sumac.