Sumac-Spiced Lentil Soup with Lemon and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A warming, tangy lentil soup flavored with sumac and fresh lemon, garnished with parsley for a bright Middle Eastern touch. This Middle Eastern-inspired soup recipe (vegetarian, vegan), ready in about 50 minutes, pairs brown lentils, rinsed, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 brown lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 5 cups vegetable broth
• 1 tsp ground cumin
• 2 tsp sumac
• 3 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 1 medium finely chopped onion, 1 large diced carrot, and 1 diced celery stalk for 7-8 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until aromatic.
3. Step 3: Stir in 1 cup rinsed brown lentils, then pour in 5 cups vegetable broth. Bring to a boil, reduce heat to low, and simmer uncovered for 30-35 minutes until lentils are tender.
4. Step 4: Add 2 tsp sumac, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Use an immersion blender to partially blend the soup for a creamy texture, leaving some lentils whole.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh parsley, and serve hot with extra lemon wedges if desired.