Iraqi Rice and Lentil Soup: A Simple, Warming Dinner Recipe

Iraqi rice and soup is a comforting meal of fluffy rice served alongside a bowl of warmly spiced soup; this version pairs vermicelli rice with red lentil soup. The two are cooked separately and brought together at the table, a flexible way to serve a satisfying Iraqi-inspired supper. Recipes vary by household, and you can adjust the soup’s thickness and seasoning to suit your taste.

Ingredients

For the red lentil soup:
1 cup (190 g) split red lentils, rinsed and picked over
1 medium yellow onion (about 150 g), finely chopped
1 medium carrot (about 100 g), peeled and diced small
2 garlic cloves (about 6 g), minced
1 tablespoon (15 ml) olive oil
1 tablespoon (16 g) tomato paste
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) ground turmeric
6 cups (1.4 L) vegetable broth, plus up to 1 cup (240 ml) water if needed
1 teaspoon (6 g) fine salt, or to taste
¼ teaspoon black pepper
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
2 tablespoons (8 g) chopped fresh parsley, for garnish
For the vermicelli rice:
1½ cups (285 g) long-grain basmati rice
⅓ cup (25 g) broken vermicelli noodles
2 tablespoons (30 ml) neutral oil or olive oil
2¼ cups (530 ml) water
¾ teaspoon (4 g) fine salt

Instructions

Prepare the ingredients. Rinse the lentils in a fine-mesh strainer until the water runs mostly clear, then drain. Rinse the rice several times in cool water until the water is less cloudy. Let it drain for 10 minutes while you chop the onion, carrot, garlic, and parsley and measure the seasonings. This short drain helps the rice cook up separate rather than gummy.
Start the soup base. Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until the onion begins to soften. Stir in the garlic, tomato paste, cumin, and turmeric and cook for 1 minute, just until fragrant. Avoid browning the garlic; it can turn bitter.
Simmer the lentils. Add the drained lentils, vegetable broth, salt, and black pepper. Bring the liquid to a boil, then lower the heat to maintain a gentle simmer. Partly cover the pot and cook for about 22 minutes, stirring every few minutes, until the lentils and carrot are very tender. If the soup becomes thicker than you like before the lentils soften, stir in a little water.
Finish the soup. Take the pot off the heat and stir in the lemon juice. For a smooth soup, blend it carefully with an immersion blender; for a more textured bowl, mash a portion of the lentils against the side of the pot and leave the rest whole. Taste and adjust the salt, pepper, or lemon. Cover the pot to keep the soup warm while you make the rice. The soup takes about 30 minutes from sautéing through finishing.
Rinse and drain the rice. If you have not already done so, rinse the basmati rice in several changes of cool water and leave it in a strainer for 10 minutes. Keep the rice and vermicelli ready beside the stove so you can stir them in promptly once the noodles are golden.
Toast the vermicelli. Heat the oil in a medium saucepan over medium heat. Add the broken vermicelli and stir continuously for about 3 minutes, until evenly golden brown. Watch closely: the thin noodles can go from golden to burnt quickly, and burnt vermicelli will make the rice taste bitter.
Add rice and water. Stir in the drained rice and salt, coating the grains gently with oil without breaking them. Pour in the water and bring it to a boil. Once the surface is bubbling, stir once, cover the saucepan with a tight-fitting lid, and reduce the heat to low.
Cook and rest the rice. Simmer, covered and without lifting the lid, for 12 minutes. Turn off the heat and leave the covered pot to stand for 5 minutes so the rice finishes steaming. Fluff gently with a fork. The rice takes about 22 minutes, including its covered rest.
Serve the meal. Spoon rice into bowls or onto plates and ladle the hot lentil soup into separate bowls. Garnish the soup with parsley and offer lemon wedges at the table. Diners can enjoy the rice and soup in alternating spoonfuls, or add a little rice to each bowl of soup.

Tips

Keep the rice covered. Lifting the lid during its 12-minute simmer lets steam escape and can leave the top grains undercooked. If the rice seems a little firm after resting, sprinkle 1–2 tablespoons (15–30 ml) of hot water over it, cover again, and leave it on very low heat for 2–3 minutes.
Adjust soup thickness at the end. Red lentils break down as they cook, so the soup naturally thickens as it stands. Thin it gradually with hot water or broth, rather than adding a large amount at once. If it is too thin, simmer it uncovered for a few minutes before adding the lemon.
Choose a practical noodle substitute. Vermicelli is a fine, short noodle traditionally used in many versions of rice with noodles. If you cannot find it, break thin spaghetti or angel-hair pasta into short pieces. The texture will be a little different, but browning the pieces gently provides a similar toasted note.
Season in stages. Broths differ in saltiness, so begin with the listed salt and taste after the lentils soften. Lemon also varies in strength; add it gradually if you prefer a milder tang, and serve extra wedges for anyone who wants a brighter bowl.

Serving Suggestions

Serve the rice and soup hot, with the rice on the side and the soup in individual bowls. This lets each person decide whether to eat them separately, alternate bites, or spoon rice into the soup. A simple plate of sliced cucumber, tomato, and fresh herbs adds a cool, crisp contrast to the warm lentils. Pickled vegetables or olives also work well if you enjoy a salty, tangy accompaniment.

Put lemon wedges on the table rather than adding extra juice to the whole pot. Flatbread can be served for scooping, though it is optional because the rice already makes the meal substantial. For a larger spread, offer a small salad dressed with lemon and olive oil. Keep garnishes straightforward so they complement, rather than overwhelm, the cumin-scented soup.

Variations

Make the soup more textured: Skip the blender and leave the cooked lentils whole, or blend only half the pot. Red lentils become soft and creamy, so this still gives body without requiring cream. For a little more vegetable texture, cut the carrot into small cubes instead of dicing it finely.

Change the rice seasoning: The recipe keeps the rice simple, with toasted vermicelli, salt, and a neutral oil. Some cooks season rice in different ways, so you can add a small pinch of ground cardamom or a bay leaf to the cooking water if you like. These additions are optional and will give the rice a more aromatic flavor. Remove a whole bay leaf before serving.

Use another lentil: Split yellow lentils can stand in for red lentils, but they may need a little longer to soften and can have a slightly earthier flavor. Check the package and begin tasting them after 22 minutes; add hot water if the pot thickens before they are tender. Brown or green lentils hold their shape more and need a longer cook, so they will not produce the same naturally creamy soup.

Make it vegan: This recipe is already plant-based when prepared with vegetable broth and oil. If you use another broth, check that it suits your preferences. For a richer finish, stir a small drizzle of olive oil into each bowl instead of adding dairy.

Storage and Reheating

Cool the rice and soup promptly and refrigerate them within 2 hours of cooking, storing them in separate airtight containers. They keep for 3–4 days in the refrigerator. Separate storage preserves the rice’s texture and makes it easier to adjust the soup’s thickness when reheating. If the room is especially warm, do not leave the food out while waiting for it to cool completely; divide it into shallow containers and refrigerate.

Reheat only the portions you plan to eat. Warm the soup in a saucepan over medium-low heat, stirring occasionally and adding a splash of water if it has thickened. Reheat rice in a covered saucepan with 1–2 tablespoons (15–30 ml) of water, or in the microwave in a covered, microwave-safe dish, stirring partway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Discard food left at room temperature for more than 2 hours rather than trying to make it safe by reheating.

For longer storage, freeze the soup in a freezer-safe container for up to 3 months; leave a little room for expansion and thaw it in the refrigerator before reheating. Rice can also be frozen, though its grains may soften slightly after thawing. Freeze it in meal-size portions and reheat until steaming hot, adding a little water to loosen the grains.

Frequently Asked Questions

Is this one combined dish or two separate dishes?
This recipe makes two components: a pot of vermicelli rice and a pot of red lentil soup. They are served together as one meal, but keeping them separate until serving gives you more control over the portions and prevents the rice from soaking up all the soup.

Can I make the lentil soup ahead?
Yes. Cook the soup up to 3 days ahead and refrigerate it promptly in a covered container. It will thicken as it chills, so reheat it gently and stir in hot water or broth a little at a time until it reaches the consistency you want. For the best rice texture, cook the rice closer to serving time.

Do I have to soak the rice?
No soaking is required for this recipe. Rinsing the basmati rice and letting it drain for 10 minutes removes excess surface starch and helps the grains cook more distinctly. If you choose to soak it, reduce the cooking water and check the rice earlier, since soaked grains cook faster; the written timing is for rinsed, unsoaked rice.

Can I use green or brown lentils instead of red?
You can, but the soup will have a different texture. Green and brown lentils generally keep their shape and take longer to become tender, while red lentils soften and partly dissolve into the broth. Follow the package cooking guidance for another type and add liquid as needed; the final soup may be less creamy.

Why did my rice turn sticky?
Common causes include skipping the rinse, using too much water, stirring repeatedly while it cooks, or lifting the lid and losing steam. Measure the water, drain rinsed rice well, stir only once after adding the water, and keep the lid closed during the simmer. Fluff with a fork after the covered rest rather than stirring vigorously.

Can I make the soup without blending it?
Yes. Blending is optional, and the soup tastes good with the lentils left whole. For a middle ground, press some lentils against the side of the pot with a spoon to thicken the broth while leaving plenty of texture in each bowl.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).