Name: Iraqi Lentil Soup (Vegan) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp oil; 1 white onion finely chopped; 300g red lentils; 2 tsp cumin; 2 tsp curry powder; 1/2 tsp chilli powder; 1.5 liters boiling water; 1 vegetable stock pot or stock cube; 1 tbsp lemon juice; Salt & pepper to taste; Fresh coriander; Chilli flakes; Drizzle of olive oil; Crispy fried onions

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If there’s one bowl of goodness that never fails to warm my heart (and my kitchen), it’s Iraqi Lentil Soup (Vegan). This hearty Middle Eastern staple is impossibly flavorful, lusciously creamy, and packed with wholesome red lentils and a medley of spices. Whether you’re craving comfort on a chilly evening or looking for a nutritious meal to share, this vibrant soup makes every spoonful a celebration of aromatic simplicity.

Iraqi Lentil Soup (Vegan) Recipe - Recipe Image

Ingredients You’ll Need

What I love about Iraqi Lentil Soup (Vegan) is how the simplest ingredients come together to create layers of flavor. Each component adds something special—whether it’s fragrance, heat, texture, or that inviting golden color.

Oil: Use a good splash of olive or sunflower oil to coax out the sweetness from the onions and build savory depth right from the beginning.
White onion, finely chopped: The foundation of flavor—onions turn meltingly soft and sweet as they cook, forming the aromatic backbone of your soup.
Red lentils (300g): These lentils are perfect for soups as they cook quickly and break down into a silky base, creating body without the need for dairy.
Cumin (2 tsp): Cumin brings earthiness and warmth—a must-have for authentic Iraqi Lentil Soup (Vegan).
Curry powder (2 tsp): Adds complexity and just the right hint of spice; choose your favorite mild or medium blend.
Chilli powder (1/2 tsp): For a gentle kick—adjust to taste if you love things extra spicy!
Boiling water (1.5 liters): The liquid base that allows everything to mingle and meld, softening the lentils to creamy perfection.
Vegetable stock pot or cube: Enhances the natural savoriness of the lentils and ties all the flavors together.
Lemon juice (1 tbsp): Finishes the soup with a pop of brightness, lifting everything and adding balance.
Salt & pepper to taste: Fine-tune the soup’s seasoning so every spoonful sings.
Optional toppings—fresh coriander, chili flakes, olive oil drizzle, crispy fried onions: Each topping adds color, crunch, and a personalized touch to your bowl.

How to Make Iraqi Lentil Soup (Vegan)

Step 1: Sauté the Onions

Start by heating the oil in a large pan over medium heat. Toss in the finely chopped white onion and let it sauté for about 5 minutes. You want the onions to become soft, sweet, and lightly golden—this is where your soup starts building its savory aroma!

Step 2: Add Lentils and Spices

When the onions are just right, stir in your red lentils, cumin, curry powder, and chili powder. Give everything a good mix so the lentils are coated and the spices get a chance to release their fragrance. It’s the secret to the toasty, warm undertones that make Iraqi Lentil Soup (Vegan) truly comforting.

Step 3: Pour in Water and Stock

Add the boiling water and crumble in your vegetable stock pot or cube. Stir until the stock dissolves, bring the mixture up to a boil, then immediately lower the heat so the soup simmers gently. This step is key for those lentils to soften up and for the flavors to meld.

Step 4: Simmer to Perfection

Let everything bubble away for about 20 minutes, stirring a few times to make sure nothing sticks. The lentils will break down and thicken the soup, creating a smooth, velvety texture that’s pure comfort in a bowl.

Step 5: Add Lemon and Season

Once the soup is off the heat, stir in that tablespoon of lemon juice—it really wakes up all the flavors. Taste and adjust with salt and pepper as needed. If you want an extra-smooth soup, you can blend it at this point, but I love it just as it is, chunky and rustic.

Step 6: Top and Serve

Ladle your Iraqi Lentil Soup (Vegan) into bowls and finish with any (or all!) of your favorite toppings—fresh coriander leaves, a pinch of chili flakes, a swirl of olive oil, and a handful of crispy fried onions. Serve with toasted bread for the perfect dipping partner.

How to Serve Iraqi Lentil Soup (Vegan)

Garnishes

Garnishing Iraqi Lentil Soup (Vegan) isn’t just about making it pretty—it’s about layering on extra texture and pops of flavor. A sprinkle of fresh coriander brings herby freshness, a scattering of chili flakes adds heat, a drizzle of olive oil lends richness, while crispy fried onions offer undeniable crunch. Don’t skip this finishing touch!

Side Dishes

This soup sings alongside thick slices of toasted crusty bread (think sourdough or flatbread), or even warm pita for scooping. For a heartier meal, serve it with a bright, lemony Middle Eastern salad like tabbouleh, or some oven-roasted vegetables to round out the plate.

Creative Ways to Present

For a dinner party vibe, serve Iraqi Lentil Soup (Vegan) in small cups or shot glasses as an appetizer. Or, try pouring it over toasted bread cubes for a deconstructed “crouton” effect. Add a swirl of coconut yogurt or a dollop of tahini to each serving for an elegant twist on the classic presentation.

Make Ahead and Storage

Storing Leftovers

Iraqi Lentil Soup (Vegan) keeps incredibly well, making it perfect for meal prep. Once cooled, store any leftover soup in an airtight container in the fridge. It will stay fresh for up to 4 days, and the flavors actually deepen after a night’s rest!

Freezing

If you’re planning to save some for later, this soup freezes beautifully. Ladle individual servings or family-sized portions into airtight freezer containers. It will last up to 3 months in the freezer—just be sure to leave a little room for expansion as it freezes.

Reheating

For best results when reheating, gently warm the soup over low heat on the stove, stirring frequently to prevent sticking. If it’s thickened in the fridge or freezer, add a splash of water or vegetable stock to loosen it up to your desired consistency. A quick stir and a squeeze of lemon right before serving brings the flavors back to life.

FAQs

Can I use green or brown lentils instead of red?

Red lentils work best for the signature creamy texture of Iraqi Lentil Soup (Vegan), but if green or brown lentils are what you have on hand, you can absolutely use them. Just keep in mind they’ll take a bit longer to cook and won’t break down as smoothly, resulting in a slightly different but still delicious soup.

How spicy is this soup?

This recipe offers a mild heat from the chili powder, with lots of earthy warmth from the spices. If you’re sensitive to spice, feel free to halve the chili powder (or skip it altogether). For spice lovers, dial it up by adding extra chili flakes to the finished bowls.

Is Iraqi Lentil Soup (Vegan) gluten-free?

Yes, the soup itself is naturally gluten-free! Just double-check your vegetable stock cube or pot to be sure it doesn’t contain any gluten, and serve with gluten-free bread or sides if needed.

Can I add vegetables to this soup?

Definitely! Carrots, celery, or diced tomatoes are all classic additions that pair beautifully with the base of Iraqi Lentil Soup (Vegan). Just chop them finely and add them during the onion sauté step so they soften as the soup simmers.

What’s the best way to make the soup ahead for a party?

Iraqi Lentil Soup (Vegan) is a fabulous make-ahead dish. Prepare the soup up to a day in advance, store it in the fridge, then reheat gently before serving. Wait to add any garnishes or toppings until just before serving to keep them fresh and vibrant.

Final Thoughts

If you’re looking for a recipe that’s equal parts nourishing, flavorful, and soul-warming, Iraqi Lentil Soup (Vegan) simply can’t be beat. I hope you’ll give this comforting classic a spot at your table and discover how something so simple can taste so extraordinary. Enjoy every spoonful!