Yellow Lentil Chorba (Soup) with Red Pepper Flakes & Cumin

Since winter doesn’t seem to want to slow down, I will continue to make my favorite lentil soup ☺ Lentil soup is particularly the soup of choice in the Middle East with its hearty, creamy quality yet still being nutritious and protein rich. Lentils are very nutrient dense with dietary fiber, B vitamins, folate and magnesium. This soup has never disappointed me in making me smile so hope it does the same for you.


  • 2 cups yellow lentils

  • 4 cups filtered water

  • ½ cup diced carrots

  • ½ cup diced onions

  • 2 Tbsp olive oil

  • Pinch red pepper flakes

  • Pinch cumin


  1. In a large pot, bring water, yellow lentils, carrots and onions to a boil then reduce heat to med and simmer 35-45 minutes.

  2. Skim froth from the top. Reduce heat to low and simmer another 35-45 minutes

  3. With a hand blender, blend the ingredients together to a smooth consistency.

  4. Scoop soup into bowl and top with olive oil, red pepper flakes and cumin.