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This Crushed Lentil Soup is an AMAZINGLY tasty version of this popular Middle Eastern soup, with hints of spicy and sweet flavors throughout. It’s super healthy, authentic and so damn delicious!
There’s an amazing Middle Eastern restaurant in the Detroit area called Pita Cafe. Every time my husband and I return from vacation, 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.
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 better!).
I’ve literally made this soup dozens of times, testing and retesting it, until it was absolutely perfect. I hope you enjoy it as much as we do.
WHY YOU’LL LOVE THIS Crushed Lentil Soup:
- It’s easy! Prepare this soup in just 40 minutes (most of that time it’s just simmering on the stove). And it’s even easier if you use the Instant Pot option!
- It’s authentic. With the combination of saffron and other tasty spices, this recipe will blow your mind how much it tastes like the soup from your favorite Middle Eastern/Lebanese restaurant.
- It’s insanely healthy! This soup is vegan, gluten-free, and even oil-free, but you’ll never know how healthy it is from the taste. And it only has 191 calories and 1.2 grams of fat per serving!
WHAT YOU’LL NEED:
INGREDIENTS NOTES:
- Saffron– the saffron is an important ingredient in this recipe, and helps this soup taste more authentic. This spice can be expensive, but there are some cheaper options at Trader Joe’s, or even on Amazon. You won’t need much for this recipe; just a small pinch (but it’s big on flavor).
- Red Split Lentils (dried)– red lentils are the best type for this recipe because they create a very smooth puree when cooked. They are also the fastest cooking lentil.
- Bay Leaves– don’t skip on the bay leaves if you have them on hand. It’s subtle, but they do offer a mild flavor on their own, and they also enhance other flavors in the recipe.
- Sweet Onion– We prefer using a sweet onion for this recipe, but a regular yellow onion works too. Just note the flavor may be subtly different (but still good!).
STEP-BY-STEP RECIPE INSTRUCTIONS:
1. Sauté the onion and garlic.
In a large stock pot on medium-high heat, add 2 tablespoons vegetable broth, the chopped onion, and minced garlic. Sauté for 3-5 minutes or until onion is translucent, stirring occasionally.
2. Simmer the lentils and spices.
Add 3 cups vegetable broth (save remaining 1 cup broth for later), 2 cups water, dried lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Stir over medium–high heat and bring to a simmer.
Reduce to low heat, cover, and cook until the lentils are no longer firm (12-15 minutes), stirring occasionally. The mixture will thicken up a lot.
3. Blend the soup.
*Important note: you can skip this step (transferring to a blender) if you prefer a chunkier soup.
Very carefully pour the lentil mixture into a blender and puree until your desired texture, starting on low power and increasing as you go.
If the mixture is too thick, add 1/4 cup water. The more you blend, the smoother the soup will be. If you still want some chunks from the lentils, don’t blend too much- just a few seconds will do. If you want a smoother soup (as shown in the photos), blend for 30 seconds or so.
4. Reheat & add final ingredients.
Transfer the mixture back into the large stock pot and add the remaining 1 cup broth and bay leaves; stir. Add the remaining 1/2 cup water now if the soup is too thick.
Cook over low heat, uncovered, for about 10 minutes, stirring occasionally. The soup may spatter so make sure it’s on low heat. Remove from heat, then remove the bay leaves. Then add the lemon juice and stir.
5. Enjoy!
We recommend enjoying this soup with naan/pita bread and middle eastern garlic sauce. Yum!
Storage and Freezing instructions
Store this soup in the fridge in an airtight container for 4-5 days. The soup will thicken more as it sits, so you may need to add a bit more water or broth before reheating.
You can also freeze this soup by placing in an airtight container in the freezer. Let thaw before reheating.
Would you prefer making this in the Instant Pot?? See the recipe below, in the Notes section.
EXPERT TIPS & FAQ’S:
If you prefer a chunkier soup texture, you can skip the step of blending the soup. If skipping this step, move on to adding the broth and bay leaves to the soup.
This soup is super easy to make in your pressure cooker! Check out the step-by-step instructions in the Notes section of the recipe card below.
I’d recommend enjoying this soup alongside toasted naan or pita bread, rice, hummus, grape leaves, or even this Za’atar Pasta with Hummus.
RELATED RECIPES:
Do you love comforting soups? Try one of these other amazing recipes! All are vegan/gluten-free.
- Cream of Mushroom Soup
- Asparagus Spinach Soup
- Coconut Curry Cauliflower Soup
- Slow Cooker Sweet Potato Coconut Curry Soup
If you make this Crushed Lentil Soup recipe, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Crushed Lentil Soup (on the Stove or Instant Pot)- Vegan, GF
Pin RateEquipment
- Large Pot
- Blender
Ingredients
- 4 cups + 2 tablespoons unsalted vegetable broth – divided
- 1 medium sweet onion – finely chopped
- 4 cloves garlic – minced
- 2 1/2 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, add 2 tablespoons vegetable broth, the chopped onion, and minced garlic. Sauté for 3-5 minutes or until onion is translucent, stirring occasionally.
- Add 3 cups vegetable broth (save remaining 1 cup broth for later), 2 cups water, dried lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Stir over medium–high heat and bring to simmer. Reduce to low heat, cover, and cook until the lentils are no longer firm (12-15 minutes), stirring occasionally. The mixture will thicken up a lot.
- *Important note: you can skip this step below (transferring to a blender) if you prefer a chunkier soup.Very carefully pour the lentil mixture into a blender and puree until your desired texture, starting on low power and increasing as you go. If the mixture is too thick, add 1/4 cup water. The more you blend, the smoother the soup will be. If you still want some chunks from the lentils, don’t blend too much- just a few seconds will do. If you want a smoother soup (as shown in the photos), blend for 30 seconds or so.
- Transfer the mixture back into the large stock pot and add the remaining 1 cup broth and bay leaves; stir. Add the remaining 1/2 cup water now if the soup is too thick. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally. The soup may spatter so make sure it’s on low heat. When ready, remove from heat, then remove the bay leaves. Then add the lemon juice and stir.
- Enjoy this soup with naan/pita bread and middle eastern garlic sauce.
- Storage & Freezing Instructions: Store this soup in the fridge in an airtight container for 4-5 days. The soup will thicken more as it sits, so you may need to add a bit more water or broth before reheating. You can also freeze this soup by placing in an airtight container in the freezer. Let thaw before reheating.
Notes
- First, set the Instant Pot to the Sauté function. Add 2 tablespoons vegetable broth, 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 build pressure and cook for 30 minutes. After the time has elapsed, let it set another 20 minutes (or so) to release pressure.
- When ready, open the lid and add lemon juice and bay leaves, if desired. Cover, stir and let sit 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. =)
Nutrition
Update Notes: This post was originally published in April 2015, but was republished in September of 2020 with updated ingredients, new photos, tips and FAQs.
Karrie Rollison says
I am going to make this over the weekend. One Pita Cafe garlic sauce is like heaven! Do you happen to have a recipe for vegan naan that you like?
Christin McKamey says
Hey Karrie, yay! I think you’ll really love it. As far as naan bread, I like this one! minimalistbaker.com/easy-vegan-naan/
Kara says
Ansolutely my new favourite soup. Thank-you so very much for this recipe.
Christin McKamey says
Yay thank you so much Kara! =)
Deborah Marienthal says
Love the Pita Cafe. I’ve tried to duplicate it and have come close, but I never put in saffron. Can’t wait to try it. Formally a north Detroit native, we now live in the mountains of Colorado where there are no middle east food vendors in sight.
Christin McKamey says
Hi Deborah, so glad you found my post! I hope you enjoy the recipe! =)
Ruth Peppiatt says
For many years my business was just a couple blocks from Pita Cafe and Hubby and I would go for lunch. He would always say, “You should learn to make this stuff.” and I would tell him I didn’t need to as long as they keep making it. Well, we moved the business about four years ago and have missed that amazing soup greatly. So very excited to give this recipe a try.
Christin McKamey says
That’s so awesome Ruth! Enjoy!! =)
Jamie says
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!
Christin McKamey says
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.
Katrina says
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?
Christin McKamey says
A Dutch oven would work great! It just needs to be a big pot. Thanks Katrina, I hope you enjoy it. 🙂
Linda says
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!
Christin McKamey says
Yay thanks Linda!! That garlic dip…yum. ?
Mary Ellen Turner says
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!
Christin McKamey says
Yay, thanks Mary Ellen! I’m so happy you loved it. Feel free to reach out if you need any tips/suggestions! =)