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velvety brown lentils soup garnished with freshly chopped parsley and served with pita bread croutons

Mediterranean Lentil Soup

This is the ultimate lentil soup! With velvety brown lentils, meat, and onions, this healthy soup will make your winter nights warm and cozy!
5 from 3 votes
Course dinner
Cuisine international, Middle Eastern


  • 2 large onions, cubed
  • ½ lb ground meat
  • 1 tablespoon seven spices, divided
  • 4 tablespoon olive oil
  • 12 cups water or 3 quarts
  • 8 oz brown or green lentils
  • ¼ cup short grain rice
  • 1 bunch parsley, minced
  • 2 tablespoon cumin or crushed kamooni
  • 2 bouillon cubes, optional
  • salt to taste


  • In a medium pot bring water to boil then add the lentils and rice. Lowerto medium heat, allow to boil for about half an hour or until fully cooked.
  • Add olive oil to a hotskillet, sauté the cubed onions until translucent, then add inthe ground meat, sear for 4 minutes or until cooked. Add in ½ tablespoon 7 spices or allspice, salt, and mix.
  • Blend the soup until creamyusing an immersion blender. Add in the cooked meat and onions.
  • Spice the soup with cumin or crushed kamoon, 7 spices, salt to taste, and chopped parsley.
Keyword brown lentil soup with meat and onion, Hearty soup, lentil soup, ramadan soup
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