Israeli Soup Recipes: Lemon-Cumin Red Lentil Soup

This Israeli-style red lentil soup is a hearty, everyday pot of lentils, tomatoes, carrots, celery, cumin, and lemon, finished with fresh herbs. It is served hot as a light meal or a first course, and its soft, creamy texture comes from the lentils rather than cream. Soup styles vary across Israeli households and reflect many culinary traditions, so think of this as a flexible home-style recipe, not the only way to make Israeli soup.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (160 g)
2 celery stalks, diced, about ½ cup (80 g)
4 garlic cloves, minced, about 12 g
2 tablespoons (32 g) tomato paste
1½ teaspoons (3 g) ground cumin
1 teaspoon (2 g) ground coriander
½ teaspoon (1.5 g) ground turmeric
1 teaspoon (2 g) sweet paprika
1½ cups (285 g) dried red lentils, picked over and rinsed
6 cups (1.42 L) low-sodium vegetable broth
2 cups (475 ml) water
1 can (14.5 ounces/411 g) diced tomatoes, including their juice
1 dried bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
3 tablespoons (45 ml) fresh lemon juice, from about 1 large lemon
½ cup (15 g) chopped fresh cilantro or flat-leaf parsley, loosely packed
Plain yogurt for serving, optional: ½ cup (120 g)

Instructions

Rinse the lentils in a fine-mesh strainer under cool running water. Pick out any small stones or damaged lentils, then let them drain while you chop the onion, carrots, celery, and garlic. Measure the spices and broth before you start cooking; having them ready makes it easier to toast the spices briefly without scorching them.
Set a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion and cook for 7 minutes, stirring every minute or two, until it is soft and translucent. Keep the heat moderate: the onion should turn sweet and tender, not brown at the edges.
Stir in the carrots and celery. Cook for 4 minutes, stirring occasionally, until they begin to soften but still hold their shape. Add the garlic, tomato paste, cumin, coriander, turmeric, and paprika. Stir constantly for 1 minute, until the garlic smells fragrant and the tomato paste darkens slightly. If the paste starts sticking, add a spoonful of broth and scrape the bottom of the pot.
Add the drained lentils, vegetable broth, water, diced tomatoes and their juice, bay leaf, salt, and black pepper. Stir well, scraping up any browned bits. Raise the heat to medium-high and bring the soup to a boil, which should take about 3 minutes. Once it boils, lower the heat so it simmers gently rather than bubbling hard.
Cover the pot partially, leaving a small gap for steam to escape, and simmer for 18 minutes. Stir once or twice during cooking, especially near the bottom of the pot. The lentils should be very soft and beginning to break down, while the carrots should be tender when pierced with a fork. If the soup is boiling vigorously, lower the heat; a steady, gentle simmer helps the lentils cook evenly.
Remove the bay leaf. For a thick but still textured soup, blend about 2 cups (475 ml) of the soup with an immersion blender, or transfer that portion to a regular blender, venting it safely because hot liquid expands. Return the blended portion to the pot and stir. For a completely smooth result, blend the whole pot in batches; for a more brothy soup, skip blending.
Stir in the lemon juice and chopped cilantro or parsley. Taste a spoonful after the lemon is mixed in, then adjust with more salt, pepper, or lemon as needed. Let the soup sit off the heat for 2 minutes so the seasoning settles, then remove the pot from the stove and serve hot. If it has thickened more than you like, stir in warm water or broth a little at a time.

Tips

Check the lentils before cooking. Red lentils are usually sold split and cook quickly, but they still benefit from a rinse to remove dust. Avoid soaking them for this recipe: soaking is unnecessary and can make the cooking time harder to predict. The finished lentils should be soft enough to mash easily; if they remain firm after the stated simmer, continue cooking in 2-minute increments with a splash of water.
Keep the spice flavor rounded. Ground cumin and coriander become fragrant quickly, but they can taste bitter if left in a dry, hot pot. Stir them with the garlic and tomato paste for only a minute, then add the liquids. If you have whole cumin seeds, use 1½ teaspoons (about 3 g), crush them lightly, and toast them with the onion for a warm, slightly more pronounced aroma.
Adjust thickness after the lentils soften. Red lentils absorb liquid and continue to thicken the soup as it stands. Add broth or water in small amounts if it is too dense; simmer uncovered for a few minutes if it is thinner than you prefer. Make the final salt adjustment after thinning, since extra broth can dilute the seasoning.
Choose a useful tomato substitute. If you do not have tomato paste, use ¼ cup (60 g) tomato purée instead, and simmer it with the spices until it thickens a little. The soup will taste a bit less concentrated. If you only have salted broth, start with ½ teaspoon (3 g) salt instead of the full teaspoon, then taste at the end before adding more.

Serving Suggestions

Serve the soup in warm bowls with a squeeze of lemon and a spoonful of plain yogurt, if you like a creamy, tangy contrast. For a dairy-free finish, use a drizzle of olive oil instead; chopped parsley, cilantro, or a few thin slices of fresh chili also work well. Put extra lemon wedges on the table so each person can tune the brightness to taste. The soup is filling on its own, but a small garnish can make a simple bowl feel complete without covering up the cumin and tomato.

For a more substantial meal, pair it with warm pita, crusty bread, or flatbread for dipping. A crisp chopped salad with cucumber, tomato, and herbs provides a cool contrast, while olives or pickled vegetables bring a salty, sharp note. If serving it as a first course, keep the portions modest and follow with roasted vegetables, rice, or a main dish with bread. The soup also works well in a thermos for a packed lunch when it is reheated thoroughly and kept hot.

Variations

Add leafy greens: Stir in 2 packed cups (60 g) of chopped baby spinach during the final 2 minutes of cooking, or add 1 cup (30 g) of chopped parsley with the lemon. Spinach softens quickly and gives the soup a greener appearance; sturdier greens such as chopped kale need a few extra minutes to become tender. Keep the total added greens moderate so the lentils remain the main texture.

Make it more substantial: Add 1 medium potato, peeled and diced into ½-inch (1.25 cm) pieces, with the lentils and liquids. It will soften during the simmer and give the soup a thicker, more filling body. You can also add 1 cup (150 g) of diced zucchini for the last 10 minutes, though it will be softer than the carrots. If using either addition, check the pot before serving and add a little more broth if needed.

Change the lentils carefully: Yellow split lentils can be used in the same amount and usually produce a similar soft texture, though their color and exact cooking time can vary by brand. Brown or green lentils are not a direct swap: they hold their shape more and need a longer simmer, often 30 to 40 minutes, plus extra liquid. Cook those lentils until tender before blending, and judge doneness by texture rather than relying on the red-lentil timing in this recipe.

Make the spice profile gentler or warmer: For a milder bowl, reduce the cumin to 1 teaspoon (2 g) and leave out the paprika. For a warmer, slightly smoky flavor, use smoked paprika in place of sweet paprika, not in addition to it. A pinch of ground cinnamon is another optional variation, but keep it to about ⅛ teaspoon (0.3 g) so it adds background warmth rather than making the pot taste like a sweet spiced dish.

Storage and Reheating

Let the soup cool briefly, then transfer it to shallow, airtight containers and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils will absorb more liquid as the soup chills, so expect a thicker consistency the next day. For longer storage, freeze the cooled soup in meal-size containers for up to 3 months for best quality, leaving a little space at the top for expansion. Thaw it overnight in the refrigerator or reheat it from frozen over low heat with a splash of water or broth.

Reheat a portion in a saucepan over medium-low heat, stirring often, until it is steaming throughout; add liquid as needed to loosen it. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. You can also microwave a serving in a covered, microwave-safe bowl, stirring at least once during heating and checking the temperature in more than one spot. Add fresh lemon and herbs after reheating for a brighter flavor. Do not leave the pot at room temperature for more than 2 hours.

Frequently Asked Questions

Is this a traditional Israeli soup?
This is an Israeli-style home soup built around red lentils, vegetables, cumin, and lemon. Israeli cooking includes many regional and family traditions, and there is no single recipe that represents every household. The ingredient combination is a practical, widely adaptable approach rather than a claim of one definitive or exclusive version. Adjust the herbs and spices to match what you enjoy.

Can I make the soup without a blender?
Yes. Red lentils soften and break down as they cook, so the soup will already have some body without blending. Stir vigorously for a minute near the end to help soften lentils disperse, or use a potato masher directly in the pot for a rustic, partially mashed texture. Avoid pressing too much if you want to keep visible pieces of carrot and celery.

Why did my soup become very thick?
Red lentils absorb liquid as they cook and continue to thicken while the soup rests, especially overnight. This is normal and does not mean it has gone wrong. Stir in warm water or broth a few tablespoons at a time until the consistency suits you, then taste again for salt and lemon. If the soup is scorching or sticking, move it off the heat before adding liquid and scrape the bottom gently.

Can I use canned lentils?
You can, but the result and timing will differ because canned lentils are already cooked and tend to hold their shape. Simmer the vegetables, spices, broth, and tomatoes for about 15 minutes first, then add 2 cans (about 15 ounces/425 g each), drained and rinsed, and simmer for another 5 minutes. Blend a portion if you want a thicker texture, and reduce the salt until you have tasted the finished soup.

How can I make it vegan or gluten-free?
The recipe is vegan when you use vegetable broth and skip the optional yogurt, and its listed ingredients are naturally gluten-free. Check the broth label if you need to avoid gluten, since packaged products can vary. For a dairy-free topping, use olive oil, extra herbs, or a spoonful of plain unsweetened dairy-free yogurt. Serve with gluten-free bread or rice if needed.

Can I prepare parts of the soup ahead?
Yes. Chop the onion, carrots, celery, and garlic up to a day ahead and refrigerate them in a covered container. You can also rinse and drain the lentils in advance, keeping them refrigerated until you cook. The finished soup is especially convenient to make ahead because it reheats well; add a little water or broth after chilling, then adjust lemon and seasoning just before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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