Lentil and Freekeh Soup with Coriander and Lemon
A hearty Syrian-inspired soup combining nutty freekeh and earthy lentils with fresh coriander and bright lemon for a comforting meal. This middle eastern-inspired soups (vegetarian) ready in about 65 minutes pairs green lentils, freekeh (cracked green wheat), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup green lentils
- 1/2 cup freekeh (cracked green wheat)
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 2 medium, diced carrot
- 3, minced garlic cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 6 cups vegetable broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 tbsp fresh lemon juice
- 1/2 cup, chopped fresh coriander (cilantro)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and 2 diced carrots. Sauté for 6-7 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground coriander, and 1 tsp ground cumin. Cook for 1 minute until the spices release their aroma.
- Step 3: Add 1 cup green lentils and 1/2 cup freekeh to the pot. Pour in 6 cups vegetable broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 40 minutes until lentils and freekeh are tender.
- Step 4: Stir in 3 tbsp fresh lemon juice and 1/2 cup chopped fresh coriander. Adjust seasoning if needed. Serve hot with an extra squeeze of lemon if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Freekeh Soup with Coriander and Lemon take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil and Freekeh Soup with Coriander and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils from drying out.
Can I substitute ingredients in Lentil and Freekeh Soup with Coriander and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Freekeh Soup with Coriander and Lemon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Freekeh Soup with Coriander and Lemon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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