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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.
Erika says
Made this tonight. It was great. We have quite a few middle eastern recipes in Windsor!
Christin McKamey says
Thanks Erika! Happy you loved it! =)
Briare Corcoran says
Christin, I just made this again …. it’s heavenly! Thank you for adding some ‘spice’ to my life 🙂
Christin McKamey says
Aww thanks so much Briare- so glad you like it!! =)
Michelle says
Amazing! I’m used to Greek lentil soup, and this flavor profile is brighter. Really loved it. Thank you!
Christin McKamey says
You’re welcome Michelle, so happy you loved it!
McKenne says
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!
Christin McKamey says
Yay thank you!! 🙂
Mike Blough says
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.
Christin McKamey says
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!
Michelle Logan says
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!
Christin McKamey says
So glad you liked it Michelle! =)
Jodi Cobb says
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
Christin McKamey says
Hmm I’m not sure. Did you use a different kind of lentils?
Nicole says
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!
Christin McKamey says
Aww thanks Nicole! This is my favorite soup ever. Enjoy! 🙂
Sandy says
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.
Christin McKamey says
Aww thanks so much Sandy!! I’m glad I could bring Detroit to your kitchen!! =)
Dave Z says
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!!!
Christin McKamey says
That’s so great, thanks Dave! =) Glad you like it!
SuzyM says
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.
Christin McKamey says
Thank you Suzy, I’m so happy to hear that!! =) I love the addition of carrots, sounds amazing!
Amy says
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.
Amy says
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!!
Christin says
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.
Melodie says
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.
Christin says
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. =)
Alison Ristovski says
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.
Christin says
Thank you so much Alison! So glad you liked it. =)