This is one of my favorite soups. It is so easy to make, really good for you (lentils are a really healthy food), and it is of course really delicious. There are a few variations in this recipe compared to previous ones that I’ve posted (click here for other versions). The biggest being that I used French lentils (but any lentil will suffice for this recipe), which are a little firmer, or they at least hold their shape when cooked. And also I used tomato paste rather than fresh tomatoes, which gives it a thicker and richer flavor and consistency because of the concentrated tomato. And I also used baharat, or Lebanese 7-spice mix rather than individual spices (because I have a large batch of it at work–where I made this soup–but a manageable sized recipe is listed below). Lastly, I added Aleppo pepper, which can be substituted with another crushed pepper or omitted, and also a bit of turmeric because I like the golden hue that it offers. For additional Lebanese-inspire recipes click here.

Middle Eastern Style Lentil Soup (variation)

Makes about 2 quarts

4 tablespoon olive oil

1 small onion, diced

1 medium carrot, peeled and diced

1 bell pepper, diced

3 cloves garlic, minced

6 tablespoons tomato paste

1 tablespoon Lebanese 7-spice mix

1 teaspoon turmeric

1 teaspoon Aleppo pepper

2 teaspoons kosher salt

2 cups French lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the onion, carrot, and bell pepper; saute for a few minutes, then add the garlic and saute another minute or two. Add the tomato paste, 7-spice, turmeric, Aleppo pepper, and salt, then cook and stir the tomato and spices for a minute or so. Add the lentils broth, bring to a boil then lower it to a simmer. Allow the soup to cook for about an 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice a couple minutes before removing from the heat.

Lebanese Seven Spice Mix

Makes about ¼ cup

1 tablespoon ground black pepper

1 tablespoon ground allspice

1 tablespoon ground cinnamon

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cloves

1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

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