Recipe | Middle Eastern Lentil and Rice Soup

By Kiersten | Last Updated: September 7, 2017

Middle Eastern Lentil & Rice Soup

Middle Eastern Lentil & Rice Soup
Lentil soup is one of my staple foods. As a vegetarian, I like it because it’s a good source of protein. And since I’m trying to lose weight, I like it because it’s filling without being a creamy, rich soup. It’s easy to make and it holds up well in the freezer. Really, what’s not to love?

One of my favorite varieties of lentil soup is the Middle Eastern kind. Back in the day, my husband and I lived near a wonderful Middle Eastern restaurant called Pita House. It had fast food prices, but the food was fresh and light. (Well, maybe the falafel wasn’t light. But it was delicious!) During the colder months of the year, they served the best lentil soup. It had a strong aroma of cumin and they’d serve it with a slice of lemon that you’d squeeze into it just before eating. A cup of that Middle Eastern lentil soup and a side of fresh-baked pita bread with baba ghannouj was my favorite lunch for many years.

Middle Eastern Lentil & Rice Soup in Pot
When I saw the recipe for Arabian Lentil and Rice Soup in Appetite For Reduction, I knew it was very close to the soup I so enjoyed back when we lived in Illinois. But it wasn’t quite the same. The biggest difference was the fact that the soup I remembered had brown lentils, not red. I added celery and changed the preparation too. Would it turn out like the soup from Pita House?

YES! It was exactly like the soup from Pita House. Granted, it has been several years since I’ve had the soup, so my memory might be a little bit cloudy, but it has the strong cumin flavor that I remember and squeezing in a little bit of lemon juice at the end really seals the deal. I made a big batch and froze it so I can enjoy my favorite lentil soup whenever the craving hits me.
Go to Middle Eastern Lentil and Rice Soup recipe

Middle Eastern Lentil and Rice Soup

Prep Time:

10 minutes

Cook Time:

50 minutes

Total Time:

1 hour




  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 medium carrots, diced
  • 6 cloves garlic, minced
  • salt & pepper to taste
  • 1 tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1 c. brown lentils, rinsed
  • 1/2 c. brown rice
  • 6 c. vegetable broth
  • lemon wedges for serving (wedges from 1 lemon is a good amount)
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  1. Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
  2. Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
  3. Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer partially covered for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.


1 serving is 5 Weight Watchers PointsPlus

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Thank you! Everyone should eat lentils more often! 😉 They’re definitely my favorite legume to cook with because they don’t require all the pre-soaking, boiling for an hour, etc. They’re pretty much impossible to mess up.

This sounds delicious! In college I had a variety of friends among the International students, and we’d trade off cooking. I LOVE the middle eastern flavors. I am going to try this right away. Thank you!

Thank you for stopping by my blog! I am so happy to find a fellow vegetarian blogger, I have been looking through you recipes and I must say I love them all!!

I am going to make this next weekend for my week of lunches. The rice and lentils are sure to keep my tummy happy until dinner!

I’ve only ever tried one lentil recipe and it was okay but not stellar – I’m going to have to give this one a try. Do you eat the lemon wedges with the lentils or squeeze the juice into them or what?

I made this recently and had to come back here just to tell you how much I LOVED this recipe! Perfect for making ahead for my lunches. I tried it first without the lemon and it would have been okay to eat, but the squeeze of fresh lemon juice really adds to the flavor.

I found this recipe on a list of great vegetarian soups. I doubled the recipe so there would be plenty of leftovers, and I added about a teaspoon of turmeric because I found it sort of bland while cooking, and I thought turmeric would work well with the cumin and coriander. I enjoyed it with some bread on the side, but to be honest I preferred my second bowl, without the lemon juice added. The lemon juice was just a little to sour for my taste. Next time I will find a way to add some heat to it… maybe some chopped jalapeno would be good to add to the vegetables? Anyway thanks for this recipe!

I’ve been enjoying this soup for the past 3 years, and am finally getting around to telling you thank you for posting it! It is *seriously* delicious, and I look forward to fall and winter temperatures every year so that I can enjoy it once again. One of my favourite soups ever!

The numbers are wrong on this: mathematically, one can’t take 10 minutes to prep, 10 minutes to cook and have that equal 10 minutes total, but also, that’s wrong. Lol

Sorry about that! We’re having a little trouble with our recipe template that’s causing the number errors. We should have it fixed soon!

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