Persian Herb and Lentil Soup with Lemon and Turmeric

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing, fragrant soup blending lentils with fresh herbs and a bright lemon finish, perfect for a wholesome meal. This Middle Eastern soup recipe, ready in about 50 minutes, pairs green or brown lentils, rinsed, yellow onion, diced, and carrots, diced for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 40 min Serves 4 Middle Eastern cuisine 220 cal/serving

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Ingredients

1 cup green or brown lentils, rinsed
1 medium yellow onion, diced
2 medium carrots, diced
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1/2 cup fresh dill, chopped
3 garlic cloves, minced
1 tsp turmeric powder
3 tbsp olive oil
6 cups vegetable broth or water
3 tbsp lemon juice
1 1/2 tsp salt
3/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large soup pot over medium heat. Add 1 medium diced yellow onion and 2 diced carrots. Sauté for 7 minutes until softened.
Step 2: Stir in 3 minced garlic cloves and 1 tsp turmeric powder. Cook for 1 minute until fragrant.
Step 3: Add 1 cup rinsed green or brown lentils and 6 cups vegetable broth or water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
Step 4: Add 1 cup chopped parsley, 1 cup chopped cilantro, and 1/2 cup chopped dill to the pot. Simmer for an additional 10 minutes until lentils are tender and herbs infuse the soup.
Step 5: Season with 1 1/2 tsp salt, 3/4 tsp black pepper, and stir in 3 tbsp fresh lemon juice. Cook for 2 more minutes, then remove from heat and serve warm.