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This Crushed Lentil Soup is an amazing version of the popular Middle Eastern soup, with surprising hints of spicy and sweet flavors. So healthy and so damn delicious!
There’s an amazing Middle Eastern restaurant in the Detroit area called “Pita Cafe”. Every time my husband and I get back from a trip, Pita Cafe is the first place we stop on the way back from the airport. I love our little tradition and it’s always something to look forward to when we’re coming back home.
It’s funny because even though I’m not Middle Eastern and did not grow up with this type of food, it still feels like home to me.
Pita Cafe has the most delicious Crushed Lentil Soup, and I’ve finally gotten my recipe to taste pretty close to Pita Cafe’s, although my husband says it’s even better. I’ve literally made this soup dozens of times, testing and retesting it, until it was absolutely perfect. I’m happy to say that this is the #1 most popular recipe on my blog!
To make this recipe on the stovetop- in a large stock pot on medium-high heat, sauté the oil (or 2 tablespoons vegetable broth if oil-free), onions and garlic 3-5 minutes or until the onion is translucent. Add 3 cups vegetable broth, water, red lentils, saffron, coriander, cumin, pepper, salt, and the red pepper flakes. Reduce the heat to medium and bring to a simmer. Cover and cook until the lentils are no longer firm, 15-18 minutes or so.
Now move the soup mixture to a food processor, which fits perfectly in my 13 quart food processor (don’t fill more than 3/4 of the food processor). Or, if you don’t have one, you can use a blender. Just be very careful doing this. If you transfer too much of the liquid into the blender, it could explode! And it may be possible I’m speaking from experience…(thus, one of the reasons I bought a big food processor….) =) So, if using a blender, you might need to do it in 2 batches.
After you get it all in the food processor or blender, process or blend until smooth. It won’t take long- just a minute or so. Isn’t it amazing how the red lentils give off such a cool yellow color? Yes, I’m easily amazed.
Add the hot soup back into the stock pot and add the remaining 1 cup broth and the bay leaves. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally.
Remove the bay leaves (if you can find them!) and add the lemon juice. The longer it sits, the more flavorful it gets. After a few hours, it will thicken up even more. I recommend serving this Crushed Lentil Soup with pita bread and garlic sauce, just as I would at my favorite Middle Eastern restaurant.
Would you prefer making this in the Instant Pot?? See the recipe below, under the stovetop instructions. =)
Crushed Lentil Soup- (on the stove or Instant Pot)
This Crushed Lentil Soup is an amazing version of the popular Middle Eastern soup, with surprising hints of spicy and sweet flavors. So healthy and so damn delicious!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Vegan, Gluten Free
Ingredients
- 2 tablespoons olive oil or 2 tablespoons unsalted vegetable broth
- 1 medium sweet onion, finely chopped
- 4 cloves garlic, minced
- 4 cups unsalted vegetable broth, divided
- 2 cups water
- 2 cups red split lentils, uncooked
- 1 small pinch saffron
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground sea salt
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 2 tablespoons fresh lemon juice
Instructions
- In a large stock pot on medium-high heat, sauté onion with oil (or 2 tablespoons vegetable broth) and garlic 3-5 min or until onion is translucent. Add 3 cups broth (save remaining 1 cup broth for later), water, lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Reduce heat to low-medium and bring to simmer. Cover and cook until the lentils are no longer firm (15-18 min).
- Very carefully pour the lentil mixture into a food processor (or blender) and puree until smooth. Depending on how big your food processor/blender is, you may need to do this in batches.
- Put mixture back into the large stock pot and add remaining 1 cup broth and bay leaves; stir. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally.
- Remove bay leaves, add lemon juice and stir.
- Once it sits for a few hours, it will soak up most of the liquid and thicken up a lot.
Instant Pot Instructions: First, set the Instant Pot to the Sauté function. Add the oil or vegetable broth. Then add the garlic and onions. Cook until the onions are soft, about 4-5 minutes. Add all remaining ingredients, except for bay leaves and lemon juice. Stir and lock on the lid of the Instant Pot. Press Cancel and then choose the Soup function (Manual or Pressure Cook also works) and set to 30 minutes. The Instant Pot will immediately start to warm and cook for 30 minutes. Let it set another 20 minutes (or so) to release pressure. Open the lid and add lemon juice and bay leaves, if desired. Stir and set for 5 minutes. Remove bay leaves and enjoy. *If I make this in the Instant Pot, I won’t blend the soup in a food processor or blender and will just eat a little chunkier. =)
72 Comments
I cannot wait to make this tonight! My husband LOVES…Pita Cafe’s crushed lentil! I tried to recreate it once before, my husband wasn’t impressed. Thanks you – I hope this recipe is the one!
I hope you love it, and your husband is impressed. Let me know! 😉
Do you know if this recipe would work in an Instant Pot? Thx!!
Leigh
Hi Leigh, I haven’t tried it but I imagine it would be great! If you try it, let me know. =)
Thanks for this recipie!! I’ve been waiting for something like this! I love Pita Cafe and since I moved away from Detroit (now in London) I have been missing all the good Lebanese restaurants we have in MI. Now I just need to recreate the pita bread!!
★★★★★
I hear ya- that pita bread is amazing, and their lentil soup… At least you have something to look forward to when you come back to Detroit! =)
I am so excited to make the soup. I love the fact that it’s vegan and gluten free
★★★★★
Thank you carmella! =)
I made the soup!!! I should have posted the day my Arabic husband went crazy over the soup.
★★★★★
left out the word same and forgot my comma
Thanks Carmella! I’m glad to hear your husband liked it!! It’s one of my favorites. =)
I just made this tonight for my husband and I – WOW, it tasted just like the crushed lentil soup from our favourite mediterranean restaurant! Thanks for the great recipe – will be making it again!
★★★★★
Oh that’s so great to hear Lauren! Thanks SO much for letting me know!! =)
What a gorgeous color! Looks delicious
Thanks Joyce!! I’ve made this so many times…yum!
Thanks so much for this recipe! Since I moved to the west coast from Detroit 16 years ago I’ve been dying for crushed lentil soup. I’ve made this 4 times in the last 2 months! 🙂
★★★★★
Hi Kelly, thanks so much. That is a HUGE compliment! I’m so glad you like it. Yay! =)
I’m trying this recipe today, my husband and I moved to north carolina from Detroit 5 years ago and definitely miss our favorite Lebanese restaurant and the food. Can you tell me how many days will it stay good in the refrigerator?? Thanks again for this we’re so excited to try it out….more comments to fooe.
Thanks Jodi! =) This generally lasts 3-4 days in the fridge. I hope you enjoy and it gives you a little sense of home. =)
Hi . Thank you for this. I moved to California and haven’t been able to find anything like it here. Any chance you have a recipe for the garlic paste?! Thanks again
Hi Larry, no problem! I hope you enjoy it. =) I don’t have a recipe for garlic paste yet, but it’s funny mention it cause it’s on my list of recipes to make! I’ll have to do that…
Christin – thank you for sharing this. I make soup every week for our family – so I feel fairly qualified when I say, it is simply the best lentil soup – ever!
Thank you Briare! 😉 You are so kind. Glad you like it!
Hello, I’ve made his soup today but unfortunately did not get he nice beautiful color.
Hi Miriam, sorry to hear that! What kind of lentils did you use? That makes a difference. Hopefully you enjoyed the taste! I love this soup. =)
looks great! I would like to make this today for dinner. I have a dilemma I only have green lentils in my cabinet. so question can I substitute green lentils for the red. of course it’s not going to have the gorgeous color but would have the same taste
★★★★★
I’ve made this soup with green lentils before and yes! it of course didn’t have the pretty color but it was delicious! =) Enjoy!
I’ve made this 3 times in the last 2 weeks. Perfect way to get through cold winter days and nights. I’m not an experienced cook, found this online, and chose it for its simplicity. Thank you!
Hi Steven, you just made my day! I’m so glad you like the Crushed Lentil Soup- it’s one of my faves. Thanks so much for letting me know. =)
Even though I live in the Detroit area, I love that I can now have my favorite soup at home. Waiting was the hardest part! I used my hand blender and didn’t have to lift a hot pan. Took all of two minutes for silky smooth soup.
★★★★★
Thanks Ava! So glad you enjoyed it! =)
I love this soup! My hand mixer has changed everything. No longer have to dump it in and out of the pot. Quick question, 1 serving is 1 cup? That’s what I’m assuming…
Thanks Marley! So glad you love the soup. Yes a serving is right around a cup ?
My mom has been ill and it’s one of the only things she loves to eat so I really appreciate it. I highly recommend the hand mixer! I’m truly thankful that you posted this! Thank you ?
Aww that’s so kind of you to say. I’m glad your mom loves it too! =)
I just made this the other night. It was SO GOOD!! I’ve been looking for a crushed lentil soup recipe for a long time, and this is perfect.
★★★★★
Thank you so much Alison! So glad you liked it. =)
I’ve made this recipe twice now, and it is excellent! Even my husband, who is somewhat wary of lentils/beans, absolutely loves this recipe! I make it as written, excepting the saffron, which I don’t have on hand, and the seasoning is perfect.
★★★★★
Thank you Melodie! I’m so glad you let me know, and I’m happy to hear you and your husband love the soup!! It’s one of my favorites too. =)
How funny to have stumbled upon your blog — I ADORE Pita Cafe’s crushed lentil soup and googled in search of a general crushed lentil soup recipe with their soup in mind. Thank you for testing and posting!! I promise to make it soon even though I live file miles from the restaurant. Cheers!!
Hi Amy, that’s so awesome, glad you stumbled across my blog! =) Let me know how the recipe works out! It’s definitely one of my faves.
I’m in North Carolina and homesick for Michigan. We don’t have any good middle eastern food here. This soup was delicious! Tasted like home. I only wish we could have strolled down Old Woodward and done some window shopping after dinner tonight.
I made your Crushed Lentil soup tonight and it’s one of the best soup recipes I’ve ever made! I knew I had to try your version, since you compared it to Pita Cafe’s version. I live near there, but would rather make it at home. I am very impressed with your version. I added about seven chopped baby carrots at the same time I added the first round of broth. I also used an Immersion blender, but didn’t puree it completely. I like it to have a little bit of a chunky consistency. Thank you very much for sharing this recipe. This will be my go to soup from now on. It was also very simple to make.
Thank you Suzy, I’m so happy to hear that!! =) I love the addition of carrots, sounds amazing!
My wife and I love our Pita Cafe work lunches and this awesome recipe. I’ve prepared this recipe and used as a base for others many times. I now have a reason to by saffron. I need to look up some of your others. Thanks!!!
That’s so great, thanks Dave! =) Glad you like it!
My husband and I just moved from Detroit and were also great fans of the crushed lentil soup at Pita Cafe. Your story sounds like you could be our clone as we always phoned ahead from the airport on our way home to order dinner at Pita Cafe – and the crushed lentil was the biggest draw.
We are now up in Canada in the wilds (no middle eastern restaurants within a couple of hundred miles!), I was searching for a recipe and found your’s. What a great surprise.
The soup is cooking in the pot right now and my husband is already salivating!
Thanks so much for posting this recipe on your site.
Aww thanks so much Sandy!! I’m glad I could bring Detroit to your kitchen!! =)
Too funny! I stumbled upon this as I was searching for “crushed lentil soup” in an attempt to make something like my favorite at the Pita Cafe! Every time I am back in Detroit visiting family I have to eat there and always order this (along with that amazing bread). I can’t wait to try this!
Aww thanks Nicole! This is my favorite soup ever. Enjoy! 🙂
I’ve made this recipe at least 6 times and this is the first time it didn’t turn that beautiful yellow color, it’s more orangish (not much different than the color of the lentils before cooking)? Any ideas? Thanks
Hmm I’m not sure. Did you use a different kind of lentils?
Thank you for this delicious recipe. I’ll cut back a bit on the cumin and coriander next time (personal preference) and might drizzle a little Greek yogurt on it to balance out the spiciness. This was the easiest soup to make and so healthy and yummy!
★★★★★
So glad you liked it Michelle! =)
Hi – The flavors here are amazing as others have noted. You have nailed the flavor profile.
I used red split lentils from Trader Joe’s and the color was not close to your picture. Not a big deal but curious.
More importantly, the texture was a bit thick for our taste, and not what we normally experience at a Lebanese/Middle Eastern restaurant here in Detroit metro. Could it be the lentils I used or maybe I just add more vegetable broth for the second phase.
Thank you for the recipe.
Hi Mike, glad you loved the flavors! The color from the photos might be a little due to the lighting I used, not sure. =) I would just add a bit of water so the soup isn’t so thick. I’m glad you enjoyed it!
Such a yummy healthy treat for a cold winter evening. I was thinking of what to make for dinner, when I read your recipe and decided instantly to try it. It turned out amazing just like in the picture you posted and tasted great too. My husband wants me to make it again today!
★★★★
Yay thank you!! 🙂
Amazing! I’m used to Greek lentil soup, and this flavor profile is brighter. Really loved it. Thank you!
★★★★★
You’re welcome Michelle, so happy you loved it!
Christin, I just made this again …. it’s heavenly! Thank you for adding some ‘spice’ to my life 🙂
Aww thanks so much Briare- so glad you like it!! =)
Made this tonight. It was great. We have quite a few middle eastern recipes in Windsor!
★★★★★
Thanks Erika! Happy you loved it! =)
I too, think Pita Cafe has the best crushed lentil soup around! And you have done an excellent job recreating it! Thank you. I look forward to checking out some of your other recipes as I am working toward a more plant food lifestyle. Thanks again!
★★★★★
Yay, thanks Mary Ellen! I’m so happy you loved it. Feel free to reach out if you need any tips/suggestions! =)
We live a few miles from Pita Cafe. Today I made your soup: it is as yummy as the original. Went and got their bread and garlic dip (and a Mango smoothie for good measure) and enjoyed an amazingly good dinner. Thanks for the recipe!
★★★★★
Yay thanks Linda!! That garlic dip…yum. ?
This looks amazing and I can’t wait to try it out! Question though – I don’t have a stock pot; could I use a dutch over or slow cooker instead? Or would that change the flavor/texture of the soup too much?
A Dutch oven would work great! It just needs to be a big pot. Thanks Katrina, I hope you enjoy it. 🙂
Hello! I’m excited to make this recipe. Do you know if I could use regular red lentils if I can’t find split red lentils?
Thanks!
Hi Jamie, I love this soup!! =) I haven’t tried it, but I think it should work fine. I know red lentils will get mushier than split lentils, but in a soup, I think that’s ok! Let me know how it goes.