Red lentil soup is one of those meals I can eat anytime breakfast, lunch, dinner, even in the hot sun! I made it last night and packed some for today’s lunch. It’s warm, filling, and packed with good stuff like lentils, rice, carrots, and a hint of lemon. In my family, we have this at least once a week. Sometimes, we even grab a bowl at 3 a.m. after a fun night out, especially in Kıbrıs (Cyprus), where soup houses called “çorbacı” are open late!
This recipe is easy to make and very comforting. It’s great on its own or served with fresh Cypriot bread called “çörek,” crunchy breadsticks, or even croutons. Let’s make some together!
Method
Rinse and Check the Lentils and Rice
Before cooking, it’s important to look through the red lentils and rice to make sure there are no tiny stones or bad bits. Place them in a sieve and rinse them well under cold running water. Keep rinsing until the water runs clear. This step helps clean off any dust and gives the soup a fresher taste. After rinsing, let them drain in the sieve over a bowl while you get everything else ready.
Cook the Carrots and Celery
Now, take a large soup pot and place it on the stove over medium heat. Pour in 2 tablespoons of olive oil and let it warm up. Add the finely chopped carrots and celery to the pot. Stir them often and let them cook for about 10 to 15 minutes. You want them to get soft and just a little golden brown. This step brings out their natural sweetness and builds flavor for the soup.
Add Lentils, Rice, and Water
Once the veggies are soft, add the drained lentils and rice into the same pot. Pour in 3 liters of cold water. Turn the heat up high and let the soup come to a boil. This will take a few minutes. As it starts to boil, foam will rise to the top. This is normal. Use a spoon to gently scoop off the foam and throw it away. Removing the foam helps keep the soup smooth and clean-tasting.
Simmer the Soup
After boiling for about 5 minutes and removing the foam, reduce the heat to low. Stir the soup and let it simmer gently for 25 to 30 minutes. During this time, the lentils and rice will soften and begin to break down. The soup will also get thicker. Stir every now and then to keep it from sticking to the bottom.
Cook the Onions and Halloumi Separately
While the soup is simmering, take a separate pan and heat the rest of the olive oil (about 3 tablespoons) over medium heat. Add the chopped onions and cook them until they become soft and lightly browned. This brings out their sweetness and adds a rich taste. Next, add the small halloumi cubes. Fry them until they turn golden on the outside. Be careful not to overcook the halloumi, or it might get rubbery.
Combine Everything
Once the onions and halloumi are ready, add them to the soup pot. Also add the black olives, freshly squeezed lemon juice, salt, and black pepper. Stir everything together gently. Let the soup simmer for another 5 minutes so the flavors can blend.
Final Taste and Serve
Before serving, give the soup a final taste. You can add a little more lemon juice or salt if needed. Then, ladle the hot soup into bowls and top with your favorite garnishes croutons, pul biber (chili flakes), dried mint, a wedge of lemon, or even a sprinkle of sea salt and extra black pepper.
Necessary Tools
- Large soup pot
- Sharp knife and cutting board
- Wooden spoon
- Sieve
- Bowl (for rinsing lentils and rice)
- Ladle (for serving)
Red Lentil Soup
Cuisine: AmericanDifficulty: Easy6-8
servings15
minutes45
minutes1
hourIngredients
For the Soup:
5 tbsp olive oil
2 medium carrots (or 1 big one), peeled and finely chopped
2 large celery sticks, finely chopped
250g red lentils
80g long grain white rice
3 liters cold water
2 large brown onions, peeled and finely chopped
200g hellim (halloumi cheese), cut into small cubes
50g dry black olives
75ml fresh lemon juice (plus more if needed)
1½ tsp salt (or to taste)
¾ tsp coarse black pepper
Toppings (Optional but Tasty!):
Croutons or chunky bread sticks
Pul biber (chili flakes)
Dried mint
Lemon wedges
Sea salt flakes
Extra black pepper
Directions
- First, check your red lentils and rice for any tiny stones or broken pieces. Wash them under cold running water using a sieve until the water looks clear. Let them drain.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the carrots and celery. Let them cook for about 10–15 minutes until they’re soft and start to turn golden.
- Add the drained lentils and rice into the pot. Pour in the cold water and turn up the heat. Let it come to a boil for 5 minutes. You’ll see foam on top use a spoon to gently scoop it out and throw it away.
- Lower the heat. Stir the soup and let it gently simmer for 25–30 minutes until the lentils are soft and the soup becomes thicker.
- In a separate pan, heat the rest of the olive oil and cook the onions until they are soft and slightly brown. Add the halloumi cubes and fry them until golden.
- Add the cooked onions, halloumi, black olives, lemon juice, salt, and pepper to your soup pot. Stir well and let it simmer for another 5 minutes.
- Taste your soup. Add more lemon or salt if needed. Serve hot with your favorite toppings!
Notes
- Don’t skip rinsing the lentils and rice. It helps remove dust and makes the soup taste cleaner.
- Be gentle when scooping out the foam during boiling it helps keep the soup clear.
- Don’t overcook the halloumi. It should be golden, not too brown or it’ll turn chewy.
- Taste the soup before serving. A little more lemon or salt can make a big difference.
Serving Suggestions
- Dip Cypriot bread or any crusty bread into your bowl.
- Sprinkle chili flakes and dried mint for extra flavor.
- Add a squeeze of lemon juice on top just before eating.
- Enjoy it hot for dinner or pack it up for lunch the next day.
Fun Fact
In Cyprus, it’s common to visit a “çorbacı” (soup house) after a night out. Red lentil soup is a favorite late-night meal because it’s warm, cozy, and makes you feel better after staying up late!
Conclusion
Red lentil soup is more than just a meal it’s a warm hug in a bowl. It’s easy to make, full of flavor, and perfect for any time of day. Whether you enjoy it with bread or on its own, this soup brings comfort with every bite. Try it out, and it might become a weekly favorite in your house too just like it is in mine!
