There are many versions of lentil soup across the Middle East, but this Armenian recipe is the one that feels like home. My mom made it for us growing up—simple ingredients, deep flavor, and a sense of comfort that hits just right on a cold winter day. Made with red lentils, rice, caramelized onions, and a touch of cumin, this soup is both satisfying and incredibly nutritious. Each bowl is loaded with plant-based protein and warmth you can taste.
Ready in 1 hour
Serves 4-5 people
Tips
Make a double batch and freeze leftovers in jars for a quick, nutritious meal anytime.
One ounce of red lentils contains about 12 grams of protein, so each bowl packs around 30–40 grams of vegan protein.
If you prefer a smoother texture, blend part of the soup and mix it back in before serving.
Ingredients
- 1 lb red lentils
- 1/2 cup rice
- 1 large onion, finely chopped
- 2 (32 oz) cartons chicken broth (or mix one chicken and one beef broth)
- Salt, to taste
- 1 tbsp cumin
- 2 tbsp butter
- 1 tbsp olive oil
- Aleppo red pepper and Sumac for garnish
Preparation
- Sauté the onions: In a cast-iron pot, melt the butter with olive oil over medium heat. Add the chopped onions and cook until soft and golden brown.
- Add lentils and rice: Stir in the red lentils and rice, sautéing for a couple of minutes until lightly coated with the butter and onions.
- Simmer: Pour in the broth and bring the soup to a gentle boil. Reduce heat to low, cover partially, and simmer for about 1 hour, stirring occasionally so the lentils don’t stick or burn.
- Season: Add salt and cumin, adjusting to taste. Continue to simmer until the lentils and rice are fully cooked and the soup has a smooth, creamy texture.
- Serve: Ladle the soup into bowls, sprinkle with Aleppo pepper, and serve with a slice of toasted sourdough bread.
