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 Cafeâ€. 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.
To make this recipe on the stovetop- in a large stock pot on medium-high heat, add the 2 tablespoons vegetable broth, onions and garlic and cook 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)
Pin RateIngredients
- 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 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.
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. =)