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Lentil & Yoghurt Soup

2:35 PM Dalia 10 Comments Category : , , ,

Image by Verko Ignjatovic for CPI Publishing

I don't know if it's me getting older or the fact that I have plenty of things to think of, but my memory is a disaster these days.. I keep forgetting stuff, like whether I have answered an email or not, called someone back, and now I even started forgetting which recipes I have posted and which not.. Silly me..

Having said that, I received a message from a lovely lady asking me to post a Lentil Soup recipe, which I was sure I had already done. However, my mind played tricks on me, and it turns out I still did not post one of my favourite soups.

My mother makes Lentil Soup a lot at home, so it's one of those dishes which brings me right back to her kitchen.. I added a swirl of yoghurt, which makes it even more delicious in my opinion, but you can certainly omit my non traditional tweak and enjoy the soup on its own.

I will leave you with this traditional delicacy tonight, and hope everyone is enjoying a healthy and happy Ramadan so far.

Much love, 
D xx

Serves 4 – 6
Prep & Cook Time: 1 hour
  • ·      1 ½ cups lentils
  • ·      2 carrots, chopped
  • ·      1 large onion, finely chopped
  • ·      8 cups vegetable stock
  • ·      1 tsp cumin
  • ·      1 cup yoghurt
  • ·      1 garlic clove, finely minced
  • ·      Juice of one lemon
  • ·      Salt and pepper to taste

1. In a large pot, sauté the onions until translucent, add the carrots, cumin and lentils and cook for a few minutes.

2. Add the hot vegetable stock, and simmer until the lentils are tender, for about 20 – 25 minutes or more depending on the lentil type.

3.With a hand blender, puree the soup until smooth, add the lemon juice, season to taste and simmer for a few more minutes.

4.Whisk the yoghurt with garlic, salt and pepper and finish the soup with a generous swirl. Delicious!

As featured in Harper's Bazaar Arabia - July/August 2012



  1. Thanks alot, just in time:)
    I was wondering though, since I usually don't like vegetable stock, what can it be replaced with?
    Thanks a lot !

  2. Grt addition of yogurt... definitely will try it <3

  3. What kind of lentis did you use? Thanks :)

  4. Hi ladies :)

    Ghina you can use chicken stock, which will even give the soup a tad more flavour. I used veggie stock in this recipe so it remains a vegetarian dish.

    Rawan, it's yummy! The yoghurt is my twist to a traditional soup and it fits beautifully.

    Medeja, I usally use brown lentils, but you can use green, yellow or even red lentils. They all taste a little different and have different textures and cooking times, but at the end make a delicious soup once pureed and flavoured properly.

    Hope that helps. Sahteen!

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  6. This looks delicious! I love a good tomato soup! This spicy version sounds amazing my friend! deepwebsiteslinks.com

  7. This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
    Regards: Eve Hunt

  8. all of these sound good, but i really want to try the cherry, cherry dessert. i have never made a dessert in the crockpot before.

    Harold Burton

  9. These turned out absolutely stunning! I love them and I'll bet these were completely delicious.
    Joseph Donahue

  10. What a great post! i’ll have to check out that yogurt recipe, i’ve been looking for a good one. i am all about making a whole bunch of dumplings, freezing them, and then steaming or panfrying them whenever i need just one or a few. they usually don’t last very long though 🙂
    Kelly Hubbard