Not your ordinary lentil soup!

There are millions of versions of lentil soup. The spins and twists and additions … that people around the world make! From the plain, the creamy to the Harira and everything in between! Each version of lentil soup is amazing! Always a pleasure, always comforting and a sense of home in every bite! No matter how you twist, turn, fold, boil, serve this… lentil soup is ultimate comfort food.

In this recipe I have made it a truly Middle Eastern soup, taking elements and ingredients from the whole of the Middle east and allowing them to marry nicely together in the same pot, simmering over medium heat… each giving its own flavors, its contribution and over all dishing up an irresistible, delicious, hearty, warm, deep and utterly comforting soup. Mixing the texture of Moroccan Harira, and that of the creamy blended lentil soup… I can’t say enough, you really have to try it to know it…

Before I go, the Sujuk is Divine, the flavor of it mixed with the lentils is unforgettable!! Adding a touch of my Fermented Zaatar to the soup, lifts up the whole experience, adds a fresh, earthy, herby and deep flavor… won’t say no more, just give it a try and truly enjoy!



Serves: 6 Cook Time: 70 mins

500g sujuk, chopped 

1 kg tomato, peeled and chopped

4 cups water/ broth

1 cup dried lentils, rinsed

2 cups chopped cabbage

1 cup sliced carrots

1 cup sliced celery

1 cup chopped onion

1/2 cup green pepper, finely chopped

200g fresh spinach

1 tbsp DS fermented Zaatar

1 bay leaf

Salt & Black pepper to taste 

In a large pot, cook the chopped sujuk in olive oil for 2 minutes, add the tomato juice, water/broth, lentils, cabbage, carrots, celery, onion, green pepper, pepper, fermented Zaatar and bay leaf and bring to a boil. 

Reduce the heat. Simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach, seasoning and bring back to the boil. 

Remove bay leaf and serve hot.


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