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Lentil Soup on the Arabian Gulf Way

Yields2 ServingsPrep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

A traditional Middle Eastern lentil soup with onions, tomatoes, and noodles. Perfectly spiced, healthy and completely delicious.

 Red lentils: 1 1/2 cups
 Onions: 1 (large, finely chopped)
 Water: 6 cups
 Ghee: 1/4 cup (or oil)
 Garlic: 5 cloves (crushed)
 Mixed spices: 1 teaspoon (click to see recipes)
 Tomato: 2 cups (peeled and chopped)
 Lumi: 2 (dried lemon)
 Noodles: 1 cup (or whatever pasta you prefer)

Wash the lentils under cold water, then drain and place in a large saucepan with water. Leave it until it boils. Remove the foam when it appears on the surface.


Heat ghee or oil in a frying pan and fry onions until wilted without browning. Then add the garlic and spices, continue frying for a few seconds, then add the tomatoes.


After the lentils boil, add the onion mixture with dried lemon after each piece of lemon is pricked twice with a fork and leave the soup to boil over the fire without a cover for 40 minutes.


Add noodles, salt and a little hot water if the soup is too thick. And leave the soup to boil again for 25 to 30 minutes, uncovered, until the lentils and noodles are soft. Stir the soup from time to time. Serve hot or warm.

Nutrition Facts

Servings 2