Lemony Lentil Soup

So I totally intended to make this a Middle Eastern inspired lentil soup complete with 7 spice and sumac, but unfortunately those ingredients were nowhere to be found in the Loop at least….so I improvised. Luckily, it turned out to be delicious and very easy to make on a weeknight! I served it with naan since I didn’t have pita bread as well as a tomato and mozzarella salad.

Lentil Soup( ~4  servings)
Total time:  35-40 minutes


1/2 cup lentils (I used Trader Joes precooked lentils to reduce cooking time)
4 cups chicken stock
1/2 tablespoon olive oil
1/2 onion, chopped
2 crushed garlic cloves
8 oz stewed tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red chilli powder
1 1/2 teaspoons 5 spice
Juice of 3/4 of a lemon
Crumbled feta cheese (optional)


  1. Run onion through a blender with a little water to keep there from being onion chunks in the soup. Crush the stewed tomatoes
  2. Add olive oil to a pot and mix with blended onions and crushed garlic
  3. Add pre-cooked lentils and chicken stock to the pot and cook for 5 -10 minutes on medium heat. Then add crushed tomatoes and all the seasonings and continue to cook.
  4. Turn down the heat to medium low and let the soup cook for 15-20 minutes until the lentils are tender
  5. Add lemon juice and add salt and pepper as needed
  6. Pour into a bowl and add feta if desired

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