Mid Eastern Orange Lentil Soup

Total Time
Prep 5 mins
Cook 30 mins

2.5 points per serving. The best lentil soup ever, lowfat, WW or not! Great taste, my DH begs for this one!

Ingredients Nutrition


  1. Put oil in soup pot and cook carrot, celery and onions together, stirring, for about 5 minutes.
  2. Add lentils and stock and bring to the boil.
  3. Lower heat and simmer for about 30 minutes.
  4. Season the soup and add the lemon juice and cumin.
  5. Liquidise, the easiest way is with an immersion blender.
  6. Freezes very well.


Most Helpful

First time making Orange Lentils. Very Tasty! Will make again. Thanks for sharing :)

SARIRIS December 04, 2012

I am editing this to say that I make this soup constantly (at least once a week)because it is just that good. My husband and I go to an extremely fantastic restaurant(the owners are from Syria and Iraq)and I had been trying for a long time to copy their soup. This is as close to it that I have seen. I use a hand blender BEFORE I add the lentils because we don't like chunks of veggies in our soup. I also use the hand blender once the lentils are done until I have reached the consistency of soup I want.Make sure you use the Red/Orange Lentils.I pick them up in a Middle Eastern store. My DH is from Lebanon and today he said "this gets better every time you make it, is there any more?" I do adjust the lentil if we want a thicker soup, the cumin and salt, but the lemon juice makes a big difference if you are even off a few drops so don't over do it, it's easier to add more than to just dump it in a eat a too lemony soup.

Kristianne April 22, 2007

This is wonderful! We had this for dinner as the soup to begin with last night and everyone relished it. It was easy to fix up as well. I omitted the vegetable stock and used plain water instead. I used a generous amount of black pepper in this and omitted the lemon juice. It was good and I'll make it again. Thanks for posting!

Charishma_Ramchandani December 10, 2004

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