Lucy’s Middle Eastern Lentil Soup

Mar1st 2021


  • 8 cups chicken stock 
  • 2 cups red lentils
  • 3 tablespoons coconut or avocado oil
  • 1 medium carrot, small dice
  • 1 large onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2-1 teaspoon turmeric
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh lemon juice


  1. Wash and drain lentils. 
  2. In a large pot, bring chicken stock and lentils to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. 
  3. 5 minutes before time, heat oil in a skillet over medium heat. Stir in garlic, carrot and onion, and cook until the onion and carrots have softened, and onions turned translucent, about 3-5 minutes. 
  4. Stir in cumin, cayenne, and turmeric until well mixed. 
  5. When 20 minutes are up, stir in onion, carrot and spice mix into the lentils. Continue simmering until the lentils are tender, about 15 minutes. 
  6. (optional step) Carefully puree half the soup.
  7. Stir in parsley and lemon juice before serving. Serve hot with pita bread 

  • Use avocado or coconut oil for cooking. Use olive oil only for dressing.
  • Make sure animal protein is free-range, grass-fed and organic.
  • Eggs should also only be free-range and organic.
  • Use only Himalayan pink salt.